Modernization of the food industry is not a luxury, but a necessity. Reconstruction and modernization of dairy plants VI. Regional development of food and processing industries

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Technological equipment of catering enterprises: assessment, directions of modernization

Introduction
1. Role Catering in modern conditions

1.1 Overview of the main points in the organization of catering
1.2 Classification of catering establishments. Features of their activities

2. Technological equipment of the restaurant-bar T.G.I. Friday "s: assessment, modernization directions

2.1 Characteristics of the enterprise
2.2 Organization of supply and storage facilities of the restaurant-bar
2.3 The production structure of the restaurant-bar. Technical equipment of the restaurant

3. Recommendations for the modernization of technological equipment in the restaurant-bar

3.1 The main directions in the modernization of the production of a restaurant-bar and their implementation
3.2 Evaluation of the effectiveness of modernized projects

Conclusion
List of used literature

Applications

Introduction
The technical equipment of public catering enterprises directly affects the quality of products, their reliability and safety.
All culinary products must comply regulatory documents, be made from high-quality raw materials using technological processes that ensure the production of high-quality products and have a positive effect on human health.
In a highly competitive environment, in order to increase the competitiveness of enterprises, it is necessary to eliminate shortcomings and strictly monitor the quality of products.
Of particular interest is the possibility of introducing into the practice of enterprises international system the quality of ISO - 9000, aiming at preventing the marriage itself, and not its consequences.
In recent years, a wide range of beautifully decorated dishes reveals about 30% of low-quality products, sometimes even unsafe for human health. the federal law"On the quality and safety of food products" is intended to radically change the current situation.
Increasing production volumes and improving the quality of culinary products, especially for dietary, preventive and baby food, is possible only on the basis of the latest scientific developments, technical re-equipment of currently operating catering enterprises, increasing the level of professionalism of workers, increasing the level of control and developing a quality management system.
The quality management system and quality control are aimed at preventing the release of products that do not comply with regulatory documentation. A complex approach in solving the problems of increasing the production of culinary products while improving the quality of products will provide the consumer with safe products from catering establishments.
One of the most important areas for improving the efficiency of modern business production is the creation of high technologies in the field of improving the quality of public catering. To the greatest extent these requirements are met by food production in the restaurant business.
Russia's need for modern public catering enterprises significantly exceeds this need abroad.
The need to increase the range and production volumes of domestic food products also led to a significant expansion of the equipment fleet for catering enterprises. Steady growth of restaurants, cafes, businesses fast food speaks for itself.
However, the quality of the dishes does not always meet the normative documents. Disruptions are possible due to the supply of low-quality raw materials and bad work equipment, not to the training or dishonesty of the staff, without the proper initiative of the administration and other reasons. Thus, the quality of products in catering establishments is one of the most important aspects of the modern food industry.
The development of modern technologies for the preparation of culinary products and the organization of the production of various types of public catering enterprises with high quality indicators of services is impossible without high-tech machines. Assessment of the technical and technological equipment of enterprises is very relevant in modern conditions.
The relevance of this project is confirmed in high demand on the services of public catering enterprises, the need to improve the quality of these services with the timely technological equipment of these enterprises.
Purpose and objectives of the study.
The purpose of this thesis was an assessment of the technological equipment of the Friday's restaurant-bar, promising areas for improving the quality, efficiency and safety of the services provided in the field of catering.
To achieve the goal, the following tasks were set:
§ analysis of the current state of the technical and technological equipment of the restaurant, ensuring the quality and safety of the services provided in the field of public catering;
§ analysis and assessment of risk factors for the occurrence of situations at the facility, leading to a decrease in the quality of services provided.

Object of study

The object of the study is the restaurant-bar of the T.G.I. Friday's.

Research methods

The main theoretical provisions were tested on the basis of the restaurant T.G.I. Friday's.

A comparative assessment of the theoretical conclusions on all types of services of the restaurant T.G.I. Friday's;

The technical and technological equipment of the restaurant-bar was studied, all risk groups were studied for the occurrence of violations;

Studied the regulatory and technical documentation of the enterprise;

Measures have been established that increase the technological equipment and quality of services, as well as the costs of their implementation.

restaurant bar modernization food

1. The role of catering in modern conditions

1.1 Overview of the main points in the organization of catering

Scientific and technological progress in public catering is a complex dynamically developing process. It is associated with the formation of new knowledge and ideas, the technological development of scientific technologies and results. scientific research. The Institute of Nutrition of the Academy of Sciences of the Russian Federation is developing new types of raw materials, semi-finished products, additives, food products, is engaged in the selection of new forms of organization of production in order to ensure high-tech, modern production.

Cooking has been accessible to mankind since time immemorial, and the development of professional cooking is associated with the emergence of out-of-home catering establishments (taverns, taverns, etc.). It was in taverns and restaurants that professional cooking was developed, which was based on folk cuisine, which differs in different areas. Public catering professionals use national traditions and customs, reflect them in the range of dishes, methods of preparation, design and table setting, creatively develop and improve established traditions in relation to modern conditions, the level of development of technology and technology, new types of food raw materials and features of mass production of culinary products .

The emergence of industrial production of sugar, the development of industrial animal husbandry, crop production, etc., had a great influence on the acceleration of food production. However, as long as the processing of grown agricultural products was artisanal, food production remained artisanal.

During the Great Patriotic War a significant part of enterprises in all branches of industry was destroyed, and after the war, restoration went hand in hand with their reconstruction. At the same time, the organization of catering for workers began to be more widely introduced at the factories.

Public catering was in demand. Many new, equipped with advanced technology, canteens, buffets were organized.

AT modern society new types of food raw materials required the introduction of new methods of its processing, new culinary recipes based on a scientific approach to cooking technology. As a result, on large enterprises public catering have become more widely used quick-frozen and canned raw materials processed on modern machines with sophisticated mechanical, thermal and refrigeration equipment.

In addition, now public catering in Russia is faced with the urgent task of improving the quality, expanding the range of cooked dishes, increasing the production of semi-finished products of a high degree of readiness, developing and implementing resource- and energy-saving technologies, improving sanitary and hygienic production conditions, safety measures, and consistently reducing the use of manual and heavy physical labor, both in primary and secondary operations. Attention is drawn to the organization of flexible, fairly quickly reconfigured operations, the creation and implementation of completely new dishes that meet the requirements of a balanced diet.

The production of food and culinary products is controlled by supervisory authorities, which ensures their safe consumption. All food produced must be safe.

In industrialized countries, the quality and safety of food products is monitored by the HACCP system, often referred to as HACCP - "Hazard Analysis and Critical Control Points", i.e. "Hazard Analysis and Critical Control Points".

The HACCP voluntary certification system also operates in Russia based on the state standard GOST R 51705.1-2001 “Food quality management based on HACCP principles. General requirements".

GOST R ISO 22000 harmonized with the international standard ISO 22000 “Food Safety Management Systems. Requirements for organizations involved in the food production chain. GOST R 51705.1-2001 and GOST R ISO 22000 allow the development of the HACCP system according to the most appropriate corporate option on the ground without deviating from the requirements international standards according to the management system and observing the international level.

These tasks are equally faced by canteens, cafes, restaurants. In particular, catering enterprises should carry out technical re-equipment based on equipping workshops the latest equipment, providing complex processing of products and raw materials, increasing the range of dishes produced, including such products as seafood in the assortment, enriching dishes with essential microelements, improving the quality of products and services provided, ensuring a worthy representation of domestic enterprises in the line of international cooperation.

The socio-economic importance of public catering in Russia has been increasing in recent years. Current state public catering is significantly different from previous years of the era of the Soviet period. The opening of borders and the desire of the Russian Federation to join the WTO made it possible to significantly update the equipment fleet with samples of machines and mechanisms from countries with an established and developed power structure. Especially manifested in the fast food system.

Forms of customer service in catering establishments are constantly being improved and developed, flexibly adjusting depending on the types of catering facilities and their location. The types of services provided to consumers by public catering organizations are constantly increasing.

One of the main tasks at present is the purposeful creation of a civilized market for culinary products in a network of public catering establishments that meet the needs of specific groups of the population:

People of different age groups;

People with different business, creative and other orientations;

People who are on vacation, both in the urban environment and outside the city;

People who are members of tourist groups;

Knowledge of the basics of classification and consumer properties of catering products, the ability to tactfully and competently assist the consumer in choosing dishes and drinks, to ensure the conditions necessary to maintain product quality in the process of delivering ordered dishes to the visitor, as well as the ability to fulfill the order quickly, efficiently and aesthetically, necessary for proper organization visitor service.

Quality service is impossible without the knowledge of the staff, depending on the assigned duties, the basics of professional ethics and etiquette, the production program, which includes the calculation of the number of visitors, the calculation of the number of dishes for the current period, the development of the menu and its correct presentation, the development of a schedule for preparing dishes by the hour, in order to exclude the storage and heating of dishes, scheduling the work of cooking teams, etc. Compliance with the rules of labor protection and safety when working with mechanisms and tools is also included in the measures for organizing public catering.

An increase in production volumes entails a change in economic indicators.

Trade turnover.

The turnover and production of products in public catering is the main point in the organization of work. This is a quantitative indicator that characterizes the volume of sales, which expresses the economic relations arising from the sale of own products, purchased goods, and the provision of catering services. At the same time, trade has its own distinctive features associated with the presence of close interaction between the processes of production, sale and consumption of products.

The turnover of a public catering enterprise consists of two main parts: the sale of products of its own production and the sale of purchased goods. The sum of the turnover from the sale of products of own production and the turnover from the sale of purchased goods forms the total turnover of public catering, that is, gross. Gross turnover characterizes the full volume of production and trading activities of a public catering enterprise. In relation to it, other indicators are planned and taken into account: production and distribution costs, labor costs, profits, etc. The turnover is planned and taken into account in retail prices, including the catering margin.

The role and importance of trade as economic indicator are as follows:

Turnover is a volumetric indicator characterizing the scale of the catering enterprise;

According to the share of the turnover of the catering enterprise, one can judge the share of the enterprise in the market;

Trade turnover per capita characterizes one of the aspects of the living standard of the population;

In relation to the turnover, indicators are taken into account, analyzed and planned that evaluate the effectiveness of the enterprise (turnover, profitability, cost levels, etc.).

Public catering along with retail fulfills the main socio-economic task of the development of our society - the satisfaction of the material and cultural standard of living of the population. This problem is solved, first of all, through the development of retail trade.

Organization of workplaces.

The next point can be considered the organization of jobs, labor discipline, wages and incentives. The issues of labor organization are closely related to wages and management of the economy. For a successful solution challenges it is necessary to apply forms of remuneration that increase material interest each employee in achieving the best results of the work of the entire team, stimulating the growth of labor productivity and improving the quality of products.

The concept of wages in catering establishments is determined contract system the relationship between the employer and the staff and the tariff system of payment, the presence of additional payments and allowances. Both individual and piecework wage rates are encouraged. Separately and individually, wages and material incentives are set for executives.

The formation of the structure of remuneration and its form is especially influenced by labor productivity with a reduction in time standards. Reduction of time standards is possible through the use of various devices that reduce the complexity of the process, the use of the experience of the most qualified and responsible workers.

The ratio of productivity indices, number of employees, average wages, profits, net output, capital-labor ratio and other indicators regulate the structure of wages.

The implementation of the plan for turnover and the dynamics of the main indicators of the production and economic activities of a public catering enterprise depend on three groups of factors:

1) from the availability of commodity resources, the correctness of their distribution and use;

2) from security labor resources, efficient use of working time, labor productivity of public catering workers;

3) on the state, development and use of the material and technical base of the catering enterprise.

The main factor in the successful development of trade and the production of own products is the security and rational use of commodity resources.

Since the turnover is planned, recorded and analyzed in sales prices, all other indicators are included in the product balance in a similar assessment. Data on the food balance are studied in general for the catering enterprise, since there is no necessary information for its compilation in the assortment section.

The second factor in the successful development of trade turnover and the production of own products is the availability of labor resources; the correctness of the establishment of the working regime; efficient use of working time; growth in labor productivity.

The level of labor productivity is influenced by changes in the structure of the network, since the output per employee is much higher in specialized catering enterprises, culinary shops, etc.

The influence of this factor on the level of labor productivity of workers in the organization of public catering can be measured by calculating the output per employee with and without taking into account changes in the structure of the network and comparing the obtained indicators.

Labor productivity of production workers can also be studied in terms of the number of products produced per worker (in dishes, in conventional dishes, kilograms, pieces, etc.). The output of auxiliary workers can be determined in natural units: bread cutters - in the amount of sliced bread, rooters - in the amount of processed vegetables and potatoes, loaders - in the amount of processed cargo, etc.

The improvement of working conditions has a great influence on the increase in labor productivity. So, when installing improved ventilation, labor productivity increases by 5-10%, proper lighting of the premises - by 5-15%, and even by painting the walls and other surrounding objects in the workplace in specially selected colors - by 2-4%.

All this should be studied and taken into account when identifying and calculating the reserves for increasing the productivity of workers in public catering. Reserves must be substantiated by appropriate economic and technical calculations, data from the experience of other enterprises in the industry. Particular attention is paid to the identification and mobilization of predictive (prospective) reserves for increasing the productivity of workers, which are real and purposeful.

The state and use of the material and technical base of public catering have a great influence on the development of trade and the production of own products.

In catering, the efficiency of the use of production capacities largely depends on the throughput of the dining room and its use. The throughput of the dining hall depends on the number of seats in the hall, its working hours and the average duration of customer service. To assess the effectiveness of the use of the dining hall, the coefficients are determined: the use of its throughput (the ratio of the actual number of consumers served per working day to the maximum possible), the turnover of places (dividing the number of consumers served per working day by the number of seats in the dining hall) and the use of places (the ratio of the number of consumers at the tables to the total number of seats in the dining room). The latter coefficient is calculated to assess the use of seats in certain hours of the dining room.

The normal time for eating is 15-20 minutes, the optimal time for moving to the dining room and waiting in line is 10 minutes. According to the established standards, the duration of the vacation of lunches in canteens and buffets at industrial enterprises should not exceed 10 minutes, and at industrial enterprises with a continuous technological cycle - no more than 5 minutes. Therefore, if the consumer spends more than the time indicated above, then his service is considered inefficient and it is necessary to eliminate the causes that generate unproductive waste of consumer time.

Studies show that open-type catering establishments located in the central part of the city and on transport routes should work at least in two shifts. The lengthening of the time of their work gives a significant increase in the turnover and the output of their own products. However, before extending the operating time of the enterprise, it is necessary to check the chronometric observations of consumer flows and determine the revenue in individual hours, which will make it possible to economically justify the change in the time of their work.

The analysis ends with the development of measures to implement the identified reserves to increase the efficiency of the use of the material and technical base of catering enterprises, and primarily through the introduction into practice of the achievements of scientific and technological progress. Thus, the installation of mechanized high-performance lines for distributing complex meals can increase labor productivity by 2.5-3 times and significantly reduce the time spent on lunch. Due to this factor, the turnover of dining room places increases by 20-30% and the duration of time for serving consumers and eating is reduced by 30-40%. At the same time, the productivity of workers and other consumers is increasing. The use of high-frequency devices for cooking compared to conventional electric stoves allows not only to speed up the cooking time, but also reduces energy consumption by 50-70%. In the process of calculating reserves for increasing the efficiency of using the material and technical base of public catering, economic and technical calculations are made.

In a market economy, the basis for the economic development of an enterprise is formed by profit. Profit indicators are becoming the most important for assessing production and financial activities enterprises as independent producers. Profit is the main indicator of the efficiency of the enterprise, the source of its life. Profit growth creates the basis for self-financing of the enterprise, the implementation of expanded reproduction and the satisfaction of social and material needs labor collective. At the expense of profit, the obligations of the enterprise to the budget, banks and other organizations are fulfilled. Several profit indicators are calculated.

The final financial result of the enterprise is the balance sheet profit (loss). Balance sheet profit is the sum of profit from the sale of products (works, services), profit (or loss) from other sales, income and expenses from non-sales operations. The calculation of the balance sheet profit can be presented as follows:

PB=PR+PP+PVN,

where PB - balance sheet profit (loss);

PR - profit (or loss) from the sale of products (works, services);

PP - the same from other implementation;

PVN - income and expenses for non-realization operations.

Profit from the sale of products (works, services) is, as a rule, the largest part of the entire balance sheet profit of the enterprise. It is defined as the difference between the proceeds from the sale of products at the wholesale prices of the enterprise (excluding VAT) and its full cost. If the cost of production exceeds its cost in wholesale prices, then the result production activities businesses will be at a loss. The calculation of profit from the sale of products can be represented as a formula

PR \u003d VD-Z pr - VAT,

where VD - gross income (revenue) from the sale of products (works, services) in current wholesale prices;

Z pr - the cost of production and sales of products (full cost of production);

VAT - value added tax.

AT gross income are expressed by the completion of the production cycle of the enterprise, the return of funds advanced for production into cash and the beginning of a new turnover. Gross income also characterizes financial results enterprise activities. At manufacturing enterprises, revenue consists of the amounts received as payment for products, works, services to the enterprise's accounts in banking institutions or directly to the enterprise's cash desk. Trade and public catering enterprises determine gross income from the sale of goods as the difference between the sale and purchase value of goods sold.

Production costs (Z pr) of sold products (works, services) include the full actual cost of sales of products (works, services), i.e. the cost of raw materials, labor costs for production workers, as well as overhead costs associated with the management and maintenance of production: for the maintenance management personnel, rent, electricity, Maintenance and Maintenance. Subtracting all these expenses from the proceeds from sales, we get profit from the sale of products (works, services), i.e. profit from production activities.

Profit (loss) from other sales is the balance of profit (loss) from the sale of products (works, services) of ancillary, auxiliary and service industries, not included in the volume of sales of the main marketable products. It also reflects the financial results of the sale of surplus and unused material assets. They are defined as the difference between the sale (market) price of the property and the initial or residual value of the property, adjusted for the inflation index.

Incomes (expenses) from non-sales operations combine various receipts, expenses and losses not related to the sale of products.

Depending on what indicators are used in the calculations, there are several indicators of profitability. Their numerator is usually one of three values: profit from sales (PR), balance sheet profit (BOP) or net profit (NP). The denominator is one of the following indicators: production costs of sold products, production assets, gross income, equity, etc.

Specifically, the following indicators are calculated in this way.

The profitability of production is the ratio of book profit to the average cost production assets:

where - the average cost of production assets (fixed and working capital).

The indicator characterizes the amount of profit per one ruble of the cost of production assets.

Profitability of the main activity - the ratio of profit from sales to the costs of production of sold products (works, services):

This indicator allows you to judge what profit each ruble of production costs gives.

Profitability of products - the ratio of profit from the sale of products to the proceeds from the sale as a whole (RP):

The value of R pr shows how much profit each ruble of the cost of goods sold gives.

The profitability of individual products is the ratio of profit from the sale of a particular type of product to the proceeds from its sale:

In countries with market economy to characterize the profitability of investments in activities of a particular type, profitability is calculated equity(R s.c.) and return on fixed (advanced) capital (R s.c.):

where - average annual cost investments in assets (determined according to the annual balance sheet of the enterprise);

The average annual cost of equity capital (also determined according to the annual balance sheet of the enterprise).

1.2 Classification of catering establishments. Features of their activities

GOST R 50762 - 95 “Public catering. Classification of enterprises" provides for the following types of public catering establishments: restaurant, bar, cafe, canteen, snack bar.

In general, a public catering enterprise is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption. A restaurant is a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine, vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation. Bar - a public catering enterprise with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.

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

v the range of products sold, their diversity and complexity of manufacture;

v technical equipment ( material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);

v service methods;

v staff qualifications;

v quality of service (comfort, communication ethics, aesthetics, etc.);

v the range of services provided to consumers.

Restaurants and bars are divided into three classes according to the level of service and the range of services provided:

Ш the highest class;

W first class.

Classes must meet the following requirements:

"Lux" - refinement of the interior, high level of comfort, a wide range of services, a range of original, exquisite custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks and cocktails for bars;

"Higher" class - the originality of the interior, the choice of services, comfort, a diverse range of original, exquisite custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails for bars;

"First" class is harmony, comfort and choice of services, a diverse range of branded dishes and products and drinks of complex preparation for restaurants, a set of drinks, simple cocktails, including custom-made and branded for bars.

Cafes, canteens and snack bars are not divided into classes.

Restaurants are classified as follows.

According to the range of products sold:

o with national cuisine,

about the cuisine of foreign countries

By location:

a restaurant at the hotel,

b at the station,

in the recreation area,

l dining car,

and others.

The bars are different:

v The range of products sold,

v How drinks are prepared

milk,

beer,

b wine,

b coffee,

a cocktail bar,

grill bar,

v Specific customer service

l variety bar,

l video bar,

o another.

A public catering enterprise must have a sign indicating its type, class, forms of organization of its activities, company name, legal entity, information about the mode of operation, about the services provided.

Table 1 - Requirements for the design of catering establishments (restaurants and bars)

room for consumers	Enterprise type
	Restaurant


1 Appearance enterprises.
1.1 Illuminated signboard with design elements

2 Design of halls and premises for consumers
2.1 Use of exquisite decorative elements
2.2 Use of original decorative elements (lamps, draperies, etc.)
2.3 Use of decorative elements that create a unity of style
3 The presence of a stage and a dance floor
4 Availability of a banquet hall, separate booths (offices)
5 Microclimate
5.1 Air conditioning system with automatic maintenance of optimal temperature and humidity parameters
5.2 Ventilation system providing acceptable temperature and humidity parameters

The area norms for one seat in the hall for various types of public catering establishments must also comply with the established requirements, in accordance with the national standard GOST R 50762-95.

For restaurants and bars, the area of premises for one place of consumers is at least 2.0 and 1.8 m, respectively, and the premises for consumers should include the following premises, depending on the class of the enterprise:

Table 2 - Composition of premises for consumers for restaurants and bars

Premises for consumers	Enterprise type
	Restaurant


Lobby
Wardrobe

Banqueting hall
Men's toilet with a room for washing hands
Women's toilet with handwashing area
Smoking room

Presence of premises is required

Presence of premises is not required

GOST R 50645-94 "Tourist and excursion services. Classification of hotels" in the requirements for hotels various categories establishes the obligatory presence of a restaurant (or cafe) for 2 and 3 star hotels, and for hotels with more than 50 rooms, the obligatory presence in 4 and 5 star hotels of several halls for the provision of catering services in a restaurant, separate offices and a banquet hall or several. The bar is obligatory in hotels from 3 stars and above.

Accommodation industrial premises and equipment in them should ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary norms and rules.

In the Russian catering market, all restaurants and bars in service adhere to the requirements of GOST R 50762-95

Table 3 - Requirements for customer service methods, uniforms, shoes, musical services for enterprises of various types and classes

Premises for consumers	Enterprise type
	Restaurant


1 Consumer service methods
1.1 Service by waiters, bartenders, head waiters with special education and professional training
1.2 Service by waiters, bartenders, metro hotels
1.3 Bartending at the bar
1.4 Self-service
2 Clothing and footwear
2.1 Availability service personnel uniforms with the emblem of the company and shoes
2.2 Availability of sanitary clothing
3 Music service
3.1 Performance of vocal and instrumental ensembles, soloists
3.2 Any kind of musical service (using jukeboxes, sound and video reproducing equipment, etc.)

+*) Only bartenders are allowed in the bar.

+**) In restaurants at hotels, airports, large department stores, as well as in cafes, self-service is allowed

+***) Uniforms without company emblem are allowed in restaurants and bars of class “first”

2. Technological equipment of the restaurant-bar T.G.I. Friday "s: assessment, modernization directions

2.1 Enterprise characteristics

History of organizational development legal form enterprises

Restaurant-bar T.G.I. Friday's is part of the Rostik Restaurants holding group.

The history of Rostik Group began with the founding of Rostik International in 1981. Today, Rostik Group is a corporation whose enterprises successfully conduct business in Russia, the CIS countries and Europe.

Rostik Group manages the following business areas:

3 Rostik Restaurants Holding: construction and development of restaurants and fast food establishments.

3 Group of companies "Focus": sale of photo products and provision of photo services.

3 Company "Carlson Tourism": tourism business.

3 Company "Roservis": production of semi-finished products, bakery and confectionery.

3 A group of property management companies.

The Rostik Restaurants holding includes restaurants of various formats and concepts with a high level of service, offering guests a quality product at affordable prices.

The nominal owner of the company is Rig Restaurants Limited (Cyprus). The actual owner is Rostislav Ordovsky-Tanaevsky Blanco, who has Russian roots. In May 2007, the company held an IPO, placing 26% of its shares on the market and earning $100 million for them. The company's capitalization as a result of the placement amounted to $384 million. The company's president is Laurie Ann Deitner.

Characteristics of the enterprise of the restaurant “TGI Friday"s”

Friday's restaurant-bar is a catering establishment where visitors are served at the bar counter, combined with table service in the hall.

Beautiful emblems of the holding and the restaurant are visible in colorful booklets, restaurant menus, at the entrance to the restaurant, napkins, tablecloths and other trifles.

Restaurant-bar T.G.I. Friday's is an international chain of American restaurants with more than 900 establishments in more than 55 countries around the world. In Moscow, the first Friday's opened in 1997, and today there are 11 of them.

The name of the restaurant comes from English phrase“Thank God It's Friday”, which translates as “Thank God, today is Friday.” And Friday means that you can forget about work, relax and unwind in a pleasant company.

The restaurant is located on the premises shopping center"Panorama", there is also a business center nearby, this guarantees a constantly filled hall. Throughout the day, it is visited by both guests of the shopping center who want to relax or, on the contrary, cheer up after shopping, and employees of the center, especially at lunchtime. The premises of the entire restaurant are divided into Front of the House: a hall, a bar, a toilet room for visitors, a cash desk, a reception desk and a Back of the House: a kitchen, a storage room, a bathroom for staff, an administration office.

The restaurant hall has a capacity of 150 seats and is divided into smoking and non-smoking areas. The bar counter is designed for 15 seats.

In all restaurants of the T.G.I. Friday's strictly adhere to brand standards and are distinguished by a high class of architectural and artistic design. commercial premises, refinement of the interior and technical equipment, comfort. Friday's interior style is very recognizable: red and white awnings, wooden furniture, Tiffany lamps, a bar with brass footstools. The restaurant-bar is equipped with high-quality metal and porcelain dishes, sets of cutlery for various snacks and dishes. receptions that are held in the headlights, branded porcelain and crystal dishes, cupronickel devices are used.

Friday's is famous for its collection of antiques and curiosities that are collected all over the world. And every restaurant has a bell that rings whenever guests leave a tip.

There are also special requirements for personnel. The bar staff is highly qualified, and the institution's motto is "eternal Friday", which means that the atmosphere should be friendly and relaxed. Therefore, Friday's restaurant-bar is trying to recruit young, energetic girls and boys who should communicate with guests at ease, joke, sing songs, but at the same time be polite and tactful. Waiters wear striped shirts and funny hats.

Rest of visitors is organized. You can listen to music and concerts performed by artists and ensembles, play billiards. The restaurant's repertoire includes blues, ethnic motifs (samba, maracatu, flamenco), fashionable songs of Western performers.

As an additional service, guests can take taxi orders.

Restaurant service technology

The restaurant starts its work at 10:00 and ends at 24:00. But the staff starts their work at 9 o'clock in order to have time to prepare the kitchen and sales rooms for the reception of guests. 14 people work in a shift: 2 cooks, 2 assistant cooks, sous chef or chef, 2 dishwashers, 1 manager, cashier, 1 bar worker, 4 waiters. The target audience restaurants - young people, as well as men and women of middle age. The restaurant is located on the street. Garibaldi 23.

Friday's introduced American cuisine to the whole world. T.G.I. Friday's specialties are the Jack Daniels Grill of salmon, beef steak or pork ribs; "Friday's Burger" with bacon and colby cheese; Mexican fajitas with beef, chicken or shrimp; quesadillas and, of course, stuffed potatoes, first cooked here and becoming a national American dish. In addition, the restaurant offers a variety of salads, soups, Italian pasta, seafood dishes and desserts.The restaurant has special additional menus (breakfasts, business lunches), all dishes amaze with their gigantic sizes.

A huge selection of drinks is a special pride of the restaurant. Here you will be offered soft drinks, frozen drinks, 300 types of soft and alcoholic cocktails, 6 varieties draft beer, a decent selection of wines and spirits. In addition, wines, wine drinks, wine blends - mulled wines, crunches, punches, as well as soft drinks - juices, mineral and fruit water are included directly in the bar menu. Visitors are offered easy-to-prepare snacks, sandwiches with various gastronomic products, and pistachios, roasted almonds, salted peanuts and confectionery from purchased goods.

In general, American cuisine does not have a clear definition. Starting with the traditions of English cuisine of the 17th and 18th centuries, mixed with some of the culinary traditions of the American Indians (corn and sweet potato dishes, maple syrup, etc.), it has changed significantly over the past three centuries, becoming a synthesis of culinary traditions from all over the world. , combining the cuisines of different cultures brought by immigrants. Thus, the recipes of American cuisine were formed under the influence of the national cuisine of the first settlers, primarily English, as well as Indian (local), Spanish, German, French, Italian, Slavic, Chinese, etc. Great importance for creating cooking recipes in American families have a climate, the conditions of different regions of America. Salads are ubiquitous: from the simplest (for example, fresh cucumbers or tomatoes) to multi-component branded vegetable-based mixtures. Typical Southern states are deep-fried chicken (fried chicken), beef schnitzels (country-fried steak), smoked pork (barbecue), cornmeal pancakes and bread, crabs and soups (she-crab soup) and meatballs (Maryland crab cakes) of them. In the states of New England, boiled corned beef with vegetables (boiled dinner), fish dishes, lobsters, clam chowder are traditional. Table decorations in the Midwest are grilled beef steak, baked potatoes, chocolate cake. Midwestern cuisine has been heavily influenced by Italian immigration ("deep" Chicago pizza, fried ravioli in St. Louis, etc.). The southwest of the country is dominated by a synthesis of Mexican and American cuisines, the so-called Tex-Mex, whose typical dishes are fajitas, tacos, burritos, chile con carne, stuffed sweet peppers and other Tex-Mex dishes.

Ice is widely used in the diet of Americans. A pitcher of ice is a common attribute of service in a restaurant. Iced tea is popular. Beer is usually served cold in a chilled mug.

In American cuisine, rice is often used as a side dish, and many spices are used in cooking: garlic powder, several types of pepper, cloves, nutmeg, oregano, cinnamon, ginger, bay leaf, cumin, dill, vanilla, onion powder, etc., peanut butter.

The seafood menu is exceptionally varied in America.

In addition, modern American food is characterized by an extremely wide distribution of convenience foods, fast food restaurants (fast food), ethnic restaurants, which also makes it difficult to characterize American cuisine.

Taking into account all the trends in the nutrition of the population, Friday's restaurant offers visitors dishes that are as familiar as possible in the area with savory features and the secrets of their preparation by high-class chefs.

2.2 Organization of supply and storage facilities of the restaurant-bar

The organization of supplying the restaurant with products and materials is entrusted to a supply specialist, who often combines the duties of a merchandiser who knows the specifics of merchandising food products, their qualitative characteristics, conditions and terms of storage. Products come from various sources. The main sources of food are local manufacturers, the delivery is carried out in accordance with the concluded supply contracts. The remaining products are purchased at wholesale depots and markets of the city at negotiated prices for cash. Some of the goods are imported.

The organization of work of a warehouse economy consists in the following. Raw materials entering the catering enterprise are stored in warehouses. Warehousing performs the following functions:

- creating and maintaining certain level stocks of raw materials, products and materials;

Attentive acceptance of goods and containers from suppliers in terms of quantity and quality;

Creation of conditions for the storage of raw materials and purchased goods in accordance with the recommended regimes;

Acquisition, selection, release of raw materials and goods to production workshops;

For the acceptance of goods, warehouses must be equipped with a loading platform 1.1 m high, 3 m wide, and at least 3 m long. In small enterprises, only an unloading platform is provided. The minimum allowable length of the unloading ramp at large enterprises should be at least 12 m, which allows you to unload four vehicles at the same time.

The equipment of warehouses depends on the type and capacity of the hall, the standards of commodity stocks, the amount of work on the acceptance, storage and release of products. The warehouse is equipped with racks and underwares for placement and storage of products, weighing devices, refrigeration, lifting, transport and other equipment. Storerooms for storing dry products must be dry, well ventilated and equipped with the necessary number of shelves, chests, racks and cabinets. The bottom of cabinets, chests, racks and shelves should be at least 15 cm from the floor. Packaged products are stored on racks or rails, also located at a height of 15 cm from the floor. The distance between the wall and the products must be at least 20 cm. In the pantries, it is necessary to maintain constant temperature and air humidity, since temperature fluctuations lead to the formation of condensate, dampness, and molding of products.

Flour and cereals are stored in chests or bags on racks, pasta - in boxes. When stored for more than two weeks, the bags are shifted to prevent caking and warm the flour.

Sugar is stored in bags or chests with a lid, salt - in chests. These foods should be kept away from strong-smelling and damp foods. Coffee and tea are stored separately, also isolating them from products with odors.

For storing potatoes and vegetables, basements with artificial lighting are used (at an air temperature of 2–5 ° C and a humidity of 80–90%), where they are stored in bins with a layer no higher than 1.5 m or in boxes. Pickled cucumbers are stored in barrels, sauerkraut - in barrels under oppression, berries, fruits, lettuce, sorrel, green onions - in boxes, baskets, on grates. Barrels with salted and pickled mushrooms should be placed in a room with a temperature of 1 - 3 ° C, laid sideways on wooden slats. In warehouses, such optimal storage conditions are created under which the quality of products (smell, appearance, color, taste and texture) does not deteriorate.

The storage of the main raw materials in warehouses is short-lived, therefore, there are rooms for storing a daily stock of raw materials of work in progress (remains of raw materials issued for production, but unused raw materials; semi-finished products; manufactured, but unsold products), located in close proximity to the production shops. The shelf life of raw materials in the warehouse of the enterprise depends on its type, location, distance from the main food bases, and climatic conditions of the area.

Table 4 - Shelf life of products, days.

It is especially important to observe the rules for storing perishable products: meat, fish, cottage cheese, vegetable semi-finished products, fermented milk products, culinary products, confectionery products with cream, offal products. Storage of these products is allowed only subject to the temperature regime from -4 to +6 °C.

Meat and meat products are stored in refrigerators. The meat is hung on hooks or placed on racks. Frozen meat is stored in a stack covered with a tarp to keep the cold. If the meat is stored on ice in a frozen form (or chilled), then it is laid out in one row on a clean oilcloth or wooden racks. Shelf life in chilled chambers at a temperature of 0°C - up to 5 days, in glaciers - up to 2 days.

It is forbidden to store raw meat or fish together with products that will not be cooked (butter, sour cream, mayonnaise, fruits, etc.).

Frozen and chilled poultry is stored in the container in which it came from suppliers. The shelf life is the same as for meat. By-products are sorted by type and stored separately in boxes installed in specially designated areas of the pantry. Chilled offal can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored suspended on tinned hooks in refrigerated chambers for up to 20 days.

Cooked sausages are stored hanging on hooks. The term for the sale of boiled sausages and with the addition of offal is no more than 48 hours (in the absence of refrigeration chambers, the reception and storage of such sausages is not allowed). Shelf life of liver sausages, brawn - no more than 12 hours (in the absence of refrigeration chambers, their reception, storage and sale are not allowed). For meat sausages, the shelf life in the presence of cold is no more than 48 hours (in the absence of refrigeration chambers, storage and sale are not allowed).

Large chilled fish can be stored in refrigerators for up to 2 days. Frozen fish - in the supplier's container in which it was received (in baskets, barrels or boxes). Shelf life of frozen fish in glaciers, ice baths - up to 2 days, in refrigerated chambers with temperatures up to 2 ° C - up to 3 days. In glaciers, chilled and frozen fish are stored in baskets or boxes, always shifting it with crushed ice. Live fish (at specialized enterprises) is stored in stationary aquariums. Large smoked fish (sturgeon) is stored on shelves or hung on tinned hooks in a refrigerator.

Service maintenance of food equipment GIGAMASH

NPO GIGAMASH LLC provides warranty and service support to our customers.

Service support includes the following services:

Full cycle of training for employees of dairy production, technical and maintenance personnel of the customer;
. Emergency departure of our specialists to the facility in case of an emergency at the production site;
. Scheduled maintenance of equipment;
. Analysis of data in relation to normative indicators;
. Supply of spare parts;
. Advice on hotline» on all issues related to the operation of the equipment
. Dispatch center 24 hours a day, 7 days a week
. Performing work on our own without the involvement of contractors.

Reconstruction and modernization of dairy plants

NPO GIGAMASH performs the reconstruction of existing dairy plants, modernizes dairy production.
Reconstruction of dairies and food production is most often planned.

Basically, this is the renewal of the equipment fleet in accordance with the tasks that are set for production in the coming years.
During the reconstruction food production NPO GIGAMASH carries out a complex of works, which includes design, manufacture of new or additional equipment, installation, commissioning.

All these activities ultimately lead to qualitative changes in the enterprise - the improvement of production conditions, the quantitative and qualitative growth of products.
The main goals of the modernization of food and dairy production are to increase production, significantly expand the range of products and introduce new promising technologies.

NPO GIGAMASH LLC has many years of experience in the field of reconstruction and modernization of dairy plants.

Among the completed projects:

NPO GIGAMASH LLC guarantees our customers full compliance with the technical and functional characteristics of the equipment stated in the technical documentation, provided that the operating parameters specified in the technical documentation are observed.

Completed projects "NPO GIGAMASH"

SIS-ALP, Armenia is a dynamically developing enterprise for milk processing and production of dairy products. The company has been operating in the market of milk processors since 2007 and confidently modernizes its technical capabilities and, with the help of GIGAMASH equipment, reaches a new level of production automation. GIGAMASH company manufactured equipment for the...

A line for processing 7,000 liters of milk per day was designed for the LLC ProstoVash enterprise in the Tula region. Manufactured, installed and put into operation equipment for pasteurization of milk, a workshop for fermented milk products, sour cream, butter churning and cheese production. Pre-project work was carried out taking into account the requirements of sanitary norms and rules. The set of equipment...

For the Shirokiy Karamysh enterprise, GIGAMASH specialists upgraded a sterile tank for the fruit and vegetable juice sterilization line, with a volume of 15 tons. sterile tank control unit...

"Vartemägi Cheese Factory" - part farming"Honey". When creating the cheese factory, the owners were guided by an extremely ambitious goal: not just to cook cheese in the Leningrad region according to Italian and French recipes, but to make sure that the cheeses do not differ from European originals. A set of equipment for the acceptance, pasteurization of milk and the production of cheeses was made for the enterprise...

Dairy plant for dairy production in the Voronezh region, with a capacity of up to 15 tons of milk per day. Produced products:. milk;. sour cream;. kefir;. yogurt;. ryazhenka;. curdled milk;. cottage cheese..Fill out an application for equipment...

For Agrosoyuz Lyubava LLC - a manufacturing company natural products supply, a deaeration unit was manufactured, brand UD-5.0, with a capacity of 5000 l / h. The unit is designed to remove air, as well as fodder and other foreign flavors and odors from milk. The use of a deaeration unit improves the quality of finished dairy products, ensures the accuracy of measuring the volume of the product...

"FROMAGE&AMUR" is a cheese factory located in the Odintsovo district of the Moscow region. A set of equipment for the production of French, Italian and Swiss cheeses was made for the cheese factory, consisting of: - an open-type cheese maker with lyres and shovels for kneading cheese grains. The cheese maker has the shape of "two O", equipped with convenient lids. Also, for the convenience of draining cheese ...

For the Cheese Factory company (Phuket, Thailand), which specializes in the production of various types of cheese, as well as a wide range of natural dairy products, a mini-complex for milk processing was manufactured and installed to provide cafes and elite restaurants with exotic cuisine. The mini-complex is designed for acceptance (including restoration), cleaning and processing...

An open-type cheese maker with a service platform was made for a private cheese factory. The cheese maker has a horizontal design and figure-eight shape, equipped with convenient lids. The volume of the cheese maker is 1250 l. The production process is controlled using a control panel on an industrial controller with an operator panel. The functionality of the controller provides for the possibility of programming the parameters of the technological process, in...

For a large confectionery company, a complex for the production of fillings on a fruit-berry and milk-fat basis was made. Thanks to GIGAMASH equipment confectionery enterprise provides itself with high-quality raw materials, and also has the ability to control the cost of finished products, using individual recipes in the manufacture of fillings for the needs of its own production and sale to other manufacturers. Included...

GIGAMASH specialists manufactured and installed the POU-2.5 pasteurization-cooling unit at a dairy plant in the Republic of Armenia. The POU-2.5 pasteurization-cooling unit is designed for milk pasteurization. POU-2.5 has automatic control. All the necessary parameters of the production process - entering the mode, heating milk to the required temperature (separation, homogenization, deaeration), pasteurization of the product and...

GIGAMASH equipment ensures hygiene at the brewery GIGAMASH Company has manufactured equipment to ensure high hygiene of pipelines and equipment at the brewery JSC Kamyshinpishcheprom, Volgograd region. The plant has been operating since 1861. The volume of production of the plant is not large, which allows us to maintain the quality of products at a high level. At the enterprise in a timely manner...

A universal complex for the production of a wide range of natural and recombined products was produced and launched in Zlynka, the Bryansk region. The productivity of the complex is up to 20,000 liters of raw materials per day. The production process includes the acceptance of natural milk, pasteurization, homogenization and fermentation, as well as cooking milk emulsion and production...

Modernization of the TetraPak sterilization-cooling unit was carried out for a large ice cream manufacturer - the Altervest XXI century enterprise, Troitsk. The following works have been completed on the installation: repiping of the heat exchangers of the heating and cooling circuit in order to optimize the operation of the sterilizer, increase the speed of the unit entering the mode, reduce the consumption of heat carrier and refrigerant; . replacement...

Milk processing equipment for Khvastovichsky dairy plant: . receiving milk module; pasteurization cooling plant; separator;. homogenizer; cottage cheese manufacturer; CIP-sink. The equipment allows to produce:. kefir;. yogurt;. curdled milk; . ryazhenka, etc. ....

Technological equipment of a dairy plant with a capacity of 15,000 liters per shift was put into operation in the agro-industrial complex "Zarya" in the Tula region. The equipment of the plant ensures the production of natural dairy products, such as pasteurized drinking milk with a mass fraction of fat of 2.5% and 3.2% (GOST R 52090-2003), sour cream, kefir with a mass fraction of...More

Design, manufacture, supply and debugging of equipment for the production of children's dairy products at Modest JSC, Barnaul Dairy Plant were carried out. The equipment includes the following installations: pasteurizing and cooling plant, type POU-5.0, capacity 5000 l/h, control is carried out in automatic mode based on an industrial controller, with the possibility of archiving parameters, forming...

For AsiaElitFoodGroup LLP, Kazakhstan, a complex for the production of fillings on a fruit and milk-fat basis was manufactured. Recall that the Vacuum mixer (VS) is a complex of technological equipment connected in a certain sequence, performing the processes of restoring dry components, mixing, homogenization (dispersion), heating, pasteurization, cooking (languishing), vacuuming, cooling and unloading (bottling). ..

For JSC "ISSYK Winery", the Republic of Kazakhstan, a pasteurization and cooling unit of the brand POU-1.5, 1500 l/h was manufactured for pasteurization and cooling of wine. NOVELTY of design features 1. Automated local washing of the pasteurizer with a control unit for the concentration of washing solutions. 2. Electrocontact pressure gauge to exclude the effects of high pressure. 3. Counter-flowmeter Flowmeter for calculating productivity and...

For the private Krasnolesskaya Cheese Factory, an open-type cheese maker with a flyover and a service platform was made. The cheese maker has a horizontal design and figure-eight shape, equipped with convenient lids. The volume of the cheese maker is 500 l. The production process is controlled using a control panel on an industrial controller with an operator panel. The functionality of the controller provides for the possibility of programming parameters...

On November 28-30, 2011, the International Industrial Academy (Moscow) hosted international Conference "Modernization of the food industry in solving the problems of food security in Russia." business representatives, government agencies, controlling organizations, investment companies and scientific institutions gathered to discuss the priorities regarding the modernization of food production and develop a common strategy.

The conference was organized by:

· Ministry Agriculture RF;

· Association of branch unions of agrarian and industrial complex "ASSAGROS";

· International Industrial Academy.

You can't survive without modernizing the agro-industrial complex

Accelerated technical modernization for the meat industry is a necessary condition for survival. According to E. Skrynnik, Minister of Agriculture of the Russian Federation, the Ministry of Agriculture of Russia attaches great importance to both the definition of the main guidelines for the branches of the agro-industrial complex, and their technical and technological re-equipment.

“Modernization is the most important component of the system for ensuring food security in Russia,” emphasized G. A. Gorbunov, Chairman of the Federation Council Committee on Agrarian Food Policy and the Fisheries Industry.

V. A. Butkovsky, Rector of the International Industrial Academy, drew the attention of those present to the state of the technical base of the processing industries - it is such that it is impossible to do without the technical re-equipment and reconstruction of existing industries, as well as the construction of new, highly efficient food enterprises based on innovative technologies, and this requires a favorable investment climate. According to his estimates, in general, more than half of food enterprises have a need for investments for modernization, despite the active flow of funds into the industry in recent times– more than 200 billion rubles. annually.

“Modernization of agro-industrial production should solve one of the main problems today - increasing the competitiveness of national producers,” said S. N. Seregin, Deputy Director of the Department of the Ministry of Agriculture of the Russian Federation. In this regard, the role of the state should be strengthened. This is also evidenced by overseas experience. Analytical estimates show that in order to prevent a decline in production and in order to further develop the industry, it is necessary governmental support at the level of 80–90 billion rubles. annually".

Accession to the WTO is the driving force behind modernization

The meat sector of the agro-industrial complex has just begun its renewal. Investments in poultry farming have borne fruit - this industry was the first to reach the bar of internal self-sufficiency. The second should have been pig breeders, but life has made its own adjustments. From now on, meat processors will have to solve difficult issues that have accumulated over the years of reforming the economy in very difficult conditions. Now the industry will be influenced not only by internal factors, but also by macroeconomic processes, the most important of which, of course, is Russia's accession to the WTO. As you know, one of the main requirements of this community to its members is the rejection of customs and tariff regulation and a severe restriction of direct state assistance to agricultural producers.

“Pork production is at risk due to the abolition of customs duty for the import of meat and its reduction to 5% for the import of live pigs under the WTO,” said S.V. M. V. Lomonosov.

In such conditions, the investment attractiveness of the meat sector is reduced, which makes its products less competitive on the world market. On the other hand, the conditions of the WTO, as well as the Customs Union, encourage Russian manufacturers to increase their competitiveness.

“The complexity and scale of the tasks facing the agro-industrial complex require a new quality of management in all parts of the complex, the targeted direction of funds from state budget within the framework of industry programs, - said S. N. Seregin, - and only concentration on priority areas joint efforts based on public-private partnerships can provide a solution to industry problems and reduce Russia's import dependence.

Modernization is a food security factor

According to S. N. Seregin, at present, the processing industries of the agro-industrial complex show a steady development trend. Statistics show that in 2010 the production index was 106.4%, investments in the food industry reached 142.2 billion rubles, the share of unprofitable enterprises decreased to 24.9%.

Russia began to export food products and raw materials for them: in 2010, 42 thousand tons of meat (in the form of raw materials and products) were sold in the amount of $36.2 million. This does not mean that our country has reached the level of self-sufficiency (in 2010 . was imported food and agricultural raw materials in the amount of 36.4 billion dollars). In 2011, 6–6.5 million tons of meat raw materials were required to achieve the criteria for food security in Russia, and by 2020 the required volume of meat resources will increase to 9–10.5 million tons, and at least 85% of this amount will have to be produced within the country.

A. B. Lisitsyn, Director of the All-Russian Research Institute of the Meat Industry named after V.I. V. M. Gorbatova, analyzing the possibility of producing such a volume of meat products, identified the main factors for the growth of food production: internal (development of the raw material base, industry science, market infrastructure, modernization of production, formation of modern development institutions, growth in real incomes of the population) and external ( protectionist state policy to protect the national agri-food market, favorable conditions for accession to the WTO, participation in the international division of labor, stimulation of the export of agricultural raw materials and food).

Long-term modernization scenarios, according to A. B. Lisitsyn, can be as follows:

1. Modernization from above. In this case, the main investments will be made at the expense of public funds. As a result, economic growth may reach 1-2% per year, and GDP per capita - 25-30 thousand dollars.

2. Cardinal shifts in the economy. They can occur as a result of reforming the political system, carrying out fundamental changes in the economic and social spheres. Then GDP per capita will probably grow to 35-36 thousand dollars.

3. Modernization from below. This option assumes a gradual evolutionary development, liberalization of the economy and an increase in business activity.

New directions - new opportunities

In the meat industry, A. B. Lisitsyn identified two promising areas: biotechnological and nanotechnological. According to experts' forecasts, by 2030, 50% of all agricultural products will be produced in the world using biotechnology. For the meat industry, this means improving the technological characteristics of raw materials, their formation during the life of animals, reducing the duration of the technological process, and the possibility of targeted accumulation of nutrients that promote health.

We must not forget that new technologies are also risks. Therefore, when introducing them, it is necessary to strengthen the control of production safety. In EU countries, the manufacturer of meat products is obliged to trace the origin of the raw materials with which he works. In Russia, limiting the receipt of low-quality products for domestic market after joining the WTO, it will be governed by the requirements provided for in the Technical Regulations (HACCP system, traceability of origin, safety indicators), as well as those that apply to traditional products in national standards (GOST).

Another task for meat product manufacturers is to reduce losses during storage, processing and transportation. According to A. B. Lisitsyn, at present, up to 3.3% of the mass of meat raw materials and up to 6.3% of meat products are lost only as a result of shrinkage. And if we also count the damage from the fact that technologies for processing by-products of slaughter have not been introduced at primary processing enterprises, then the figures for losses in the meat industry will increase many times over.

“Industry modernization,” says A. B. Lisitsyn, “is not only the development and implementation of new equipment, it also includes other areas: the organization of an integrated system (along the entire chain of processing, transportation and storage of raw materials and finished products) quality control and security; creation of new generation products based on biotechnologies and nanotechnologies; introduction of end-to-end technologies with a closed processing cycle and reduction of raw material losses, as well as nutrient-saving technologies; providing all products with packaging that preserves its quality and safety; formation of a modern infrastructure for transportation and logistics, as well as a social catering system”.

Are there practical examples?

Yu. F. Ovodkov, Deputy Minister of Agriculture and Food Ryazan region, cited data confirming that agricultural producers need state support at the present time. According to the programs for the development of food and processing industry Ryazan region, in 2011, the total investment in this industry amounted to 1,800 million rubles, according to preliminary estimates, and the volume of livestock and poultry production reached 79.6 thousand tons (in live weight). Eight mega-farms are already operating in the region and seven more large livestock enterprises are being built. In total, 19 projects are being implemented on Ryazan land. investment projects. As a result, by 2014 it is planned to increase the production of livestock and poultry up to 108 thousand tons in live weight.

Thus, state support is necessary for our food industry so that its products can adequately compete in the foreign market and so that the consequences of joining the WTO do not lead to the collapse of the industry. The business community and authorities should act together, because food production is the most important factor in state food security.

Increase food production by 1.4 times with an average annual growth rate of 3.5-5% compared to 2010. The predicted volumes of production of agricultural products and foodstuffs for most of their types will make it possible (taking into account permissible imports) to ensure the nutrition of the country's population in accordance with rational norms of food consumption.

The implementation of the main provisions of the Strategy requires the creation of the necessary conditions for the technical re-equipment of industry, the formation of a new technological order. And in this context, the development innovative technologies and modern types of equipment becomes an indispensable imperative to achieve the goals.

The main direction of industrial development should be rational use all types of agricultural resources subjected to storage and industrial processing at food industry enterprises. The solution to this problem occupies a central place in the basic documents adopted by the government on the development of the agro-industrial complex. And how successfully it will be solved in the context of the country's membership in the Customs Union and the WTO, will largely depend on the sustainable provision of the population with safe and high-quality food, as well as the level of competitiveness of the food and processing industries.

AT modern economy to accelerate the innovative development of industries, various principles of organizing interaction between business, science and the state are applied to increase the competitiveness of national producers. One of the forms that have become widespread in industrialized countries and based on the principles of public-private partnerships has been the development of technological platforms such as effective tool increasing coordination and stimulating the interaction of various industries with the research and development sector, creating additional motives for business representatives to invest in the development of innovations.

Technological platform "Competitive food products: technologies for storage and processing of agricultural products 2013-2030 in the conditions of the WTO" (Storage and processing - 2030), developed by the Moscow state university technology and management named after K.P. Razumovsky together with the Department of storage and transfer

development of agricultural products of the Russian Academy of Agriculture is aimed at solving precisely these priority tasks.

The implementation of the technology platform programs will be achieved through the development of modern technologies for the storage and industrial processing of agricultural products, the creation of modern infrastructure and logistics for the delivery of food to the consumer, the development of a national quality control system based on the traceability of raw materials and food - this is the strategic reserve that Russia is obliged to use in conditions growing threats and challenges from the global agri-food markets.

Today Russia is losing its domestic market foreign companies on a number of positions, not because we lack certain types of agricultural raw materials. The fact is that our technologies often lose to our competitors in terms of the depth of processing of raw materials, energy costs, development of infrastructure and logistics for the distribution of finished products.

Taken together, these factors have a negative impact on the output of finished products, their quality, assortment and prices. At the same time, the price range of imported goods, taking into account the protectionist measures of exporting countries, provides them competitive advantage compared to Russian producers in the domestic food market.

Innovative storage and distribution systems, technologies for industrial processing and modern views equipment included in the programs of the Technological Platform will allow us to comprehensively conduct industrial processing agricultural raw materials, reaching the maximum economic effect. It is through this that we can ensure a dominant position Russian manufacturers in the agro-food market of the country.

Transfer of industries that produce socially significant food products (flour and cereals and bakery products, meat and dairy products, sugar, fat-and-oil and fruits and vegetables), into the zone of high profitability will create economic prerequisites for working on the principles of expanded reproduction. And this is a necessary condition for diversifying the economy and increasing its competitiveness.

The objective need to develop a technological platform is due to a number of reasons.

Firstly, at present, the volume of production of raw materials and food in Russia is insufficient to cover domestic needs, this forces us to import the missing resources in large volumes and, as a result, import dependence increases. In 2011, food imports reached $42 billion. In the structure of imports, the products of the meat and dairy industry have the largest share. In value terms, it amounted to $9.8 billion (25% of total imports). According to preliminary results, imports in 2012 exceeded $50 billion.

The second important factor is that against the backdrop of a high level of imports, our country is losing agricultural and food resources produced due to the lack of modern storage systems for raw materials and finished products. The fact is that at present in Russia they require the storage of at least 180 million tons of food, including more than 90 million tons with the use of artificial cold, of which half is processed by cold.

The lack of modern storage systems, taking into account their territorial distribution, leads to significant losses of both raw materials and food when moving them “from field to counter”. In value terms, losses expert opinion specialists are estimated at 84-90 billion rubles. (Table 1).

The scale of agricultural production as key factor ensuring the viability of the country and its sovereignty require the creation of modern technologies and equipment for its timely processing with minimal losses. Today, the annual volumes of processed raw materials are about 100 million tons, by 2020 they will exceed 130 million tons (Table 2).

The use of outdated technologies and equipment at many industrial enterprises generates a large amount of secondary resources, which are often not involved in economic circulation and are discharged into the environment, violating the environment in the regions where enterprises operate (Table 3). The annual volumes of obtained secondary resources exceed 30 million tons.

cardinal changes external environment associated with Russia's accession to the WTO and the formation of the Eurasian economic space, create fundamentally new conditions for the functioning of the agri-food market, other conditions for competition for Russian food producers, especially in industries that produce socially significant

my food products. Imperfect technologies, obsolete types of equipment at many industrial enterprises, and an undeveloped infrastructure for the distribution of goods will hinder the economic growth of industry. As a result, the struggle for the domestic food market with transnational corporations will increase (Fig. 1).

Maintaining a dominant position in important segments of the food market, which determine the country's food security, lies in the plane of technological modernization of the production base of industry, new forms of organization and management of production. The creation of a new technological order in industry on an innovative basis will ensure the integrated and waste-free processing of raw materials, and address environmental protection issues.

When developing the technological platform, basic documents were used to create the necessary socio-economic and institutional conditions for the implementation of the program activities of the platform.

The main targets for creating a technological platform:

Combining the efforts of business, education, science, the state, industry unions and associations to transfer to an innovative model of industrial development in order to create and implement competitive, energy- and resource-saving and environmentally friendly technologies for storing and processing agricultural products under the WTO.

Key problems solved by the technology platform:

Creation of a modern system of storage and processing of agricultural products, infrastructure and logistics for the delivery of products to the consumer;

Development of innovative technologies and energy-saving equipment to modernize the industry and increase the competitiveness of national manufacturers;

Ensuring the safety and quality of agricultural raw materials and food products;

Production of a new generation of environmentally friendly clean products nutrition, providing a rational structure of consumption;

Stimulation of research and development, support for scientific and technical activities,

Improving legal regulation in the food and processing industry.

Annual loss of raw materials and food

Table 1 on the way to the consumer

Types of storage of raw materials Annual production volumes, million tons Physical losses, % of procurement Economic losses, billion rubles

Underworking, storage and transshipment of grain 90.0-93.0 up to 10 24.0-26.0

Processing, storage and transportation of oilseeds 8.0-9.0 to 6.0 6.0-6.5

Processing, storage and transportation of sugar beet 28.0-35.0 to 11.0 5.0-7.0

Slaughter of livestock and primary processing and storage of meat 6.0-6.5 to 8.0 24.0-25.0

Primary processing and storage of milk 31.0-32.0 up to 4.0 9.5-11.0

Vegetables 12.5-13.0 to 30.0 4.0-5.5

Fruits, berries 4.5-5.0 up to 35.0 4.5-5.5

Potatoes 27.0-28.0 to 30.0 4.5-5.0

table 2

Annual volumes of agricultural raw materials (for industrial processing) required to achieve food security criteria in Russia, million tons

Agricultural raw materials 2011 2020

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IVANOVA VALENTINA NIKOLAEVNA, SEREGIN SERGEY NIKOLAEVICH - 2014

PRINCIPLES AND FEATURES OF THE TERRITORIAL LOCATION OF THE PRODUCTION BASE OF THE FOOD INDUSTRY IN RUSSIA

KASHIRINA OLGA NIKOLAEVNA, KOLONCHIN KIRILL VIKTOROVICH, SEREGIN SERGEY NIKOLAEVICH - 2012

Enterprises

The purpose of the State Sanitary and Epidemiological Supervision for the design (development of design standards, projects), site allocation, construction and commissioning of food facilities, as well as their reconstruction and modernization is to ensure high quality and safety of food products, create optimal conditions for workers employed at food facilities, exclude mutual adverse influence of the food enterprise and its surrounding facilities (including residential buildings).

The purpose and procedure of the State Sanitary and Epidemiological Supervision for the design of food facilities

In accordance with federal legislation, when developing design standards, planning projects for food facilities and establishing their sanitary protection zones (SPZ), choosing land plots for construction, as well as when designing, building, reconstructing, re-equipping, expanding, conserving and eliminating food facilities, engineering infrastructure facilities and landscaping must comply with sanitary rules, building codes and regulations, current technical regulations and national standards.

Supervision of the construction of food facilities is designed to:

To ensure the production, release and circulation of high-quality and
safe food products;

Prevent the negative impact of potentially hazardous
factors of production on the health of workers;

Prevent the harmful effects of the food object (smoke,
soot, gas, smells, noise, etc.) on the environment and health
population.

The development of planning and design norms, relevant technical regulations and standards is carried out by authorized federal bodies (including the service that carries out the State Sanitary and Epidemiological Supervision) with the involvement of leading research institutes whose scientific activities include these issues.

From the standpoint of the State Sanitary and Epidemiological Supervision, control over the construction of a food facility should begin at the stage of planning a design assignment to justify the feasibility of building-406

stva in the supervised territory of a food object. The territorial institution authorized to carry out the State Sanitary and Epidemiological Surveillance must take part in the adoption management decision on the feasibility of construction, especially with its targeted state financing.

All projects of food facilities are divided into standard, individual, re-construction, as well as reconstruction and modernization projects. The developed projects are submitted for approval to the bodies authorized to carry out the State Sanitary and Epidemiological Supervision, legal entities(departments, organizations) or individual entrepreneurs building the object, or on their behalf by the general design organization. At the same time, the customer separately indicates all deviations from the current sanitary norms and rules made during the development of individual projects for the construction, reconstruction and modernization of enterprises, as well as design solutions for which there are no approved norms and rules. These deviations are evaluated separately with the issuance of an appropriate conclusion, which does not apply to the entire project as a whole.

Coordination with the bodies authorized to carry out the State Sanitary and Epidemiological Supervision of standard projects developed with partial deviations from the requirements of the current sanitary norms and rules is carried out in order to assess the possibility of: I) adapting an existing building to accommodate a food facility or individual workshops; 2) expanding or changing the profile of the operating facility; 3) introduction of new technology or modification of the existing one; 4) design and introduction of new technological lines, units, machines and equipment for the production, storage and sale of food products; 5) capital technical re-equipment of facilities.

State Sanitary and Epidemiological Supervision for the Construction of Food

Objects

The main stages of the implementation of the State Sanitary and Epidemiological Surveillance for the construction of food facilities are:

Selective control over the development of projects;

Control over the allocation of land for construction;

Examination of the project for the construction of food enterprises;

Linking the project to the area;

Construction control;

Control over the commissioning of the facility.
Selective control over the development of projects. Bodies and
decisions of the State Sanitary and Epidemiological Service of Russia should carry out elections

strict control over the development of projects in accordance with sanitary rules and regulations at all stages of the design of standard and individual construction. Plan sampling and its procedure is approved in the analysis of the sanitary and epidemiological situation and depends on the data of a retrospective assessment of the integrity of various design and construction organizations and construction customers in general.

Control over the allocation of land for construction. The site for construction is chosen in accordance with land legislation, building codes and rules for planning and building urban and rural settlements, the situational plan of the settlement, the requirements of master plans for industrial and, if necessary, agricultural enterprises.

To resolve the withdrawal issue land plot for construction, territorial institutions authorized to carry out the State Sanitary and Epidemiological Surveillance must conduct a survey and study the necessary documentation. When allocating a site for the construction of a food enterprise according to a standard project and linking it, these bodies decide on the suitability of a particular project for local conditions, taking into account the resource base, climate, terrain, groundwater level, etc.

The site allocated for the construction of a food facility should not be environmentally unfavorable for the facility under construction, and the latter should not be a source of environmental pollution and adverse effects on the population (gas pollution, dust, noise, odors, etc.). Based on the situational plan and technical data of the project, it is necessary to analyze: 1) the sufficiency of the territory to accommodate the facility itself; 2) conditions for placement of buildings and structures on the site; 3) the required size of the SPZ; 4) the danger of contamination of the food object by liquid and solid waste from other objects; 5) the ability to create favorable conditions lighting, insolation and ventilation.

The structures provided for by the construction project should be located on the windward side in relation to industrial enterprises, sanitary, sewerage, treatment facilities and utility installations and on the leeward side to residential buildings, healthcare facilities, cultural and community facilities.

Sanitary protection zones are established between residential buildings and food facilities, between food facilities and industrial enterprises. The required size of the SPZ is set depending on the class of enterprises and usually ranges from 50 ... 100 m (for bakeries, confectionery factories, dairies - IV and V classes) to 500 ... 1,000 m (for meat-408

binats, fish processing enterprises, livestock complexes - I and II classes). Compliance with the size of the SPZ, depending on the class of food enterprises, is mandatory for newly built and reconstructed enterprises. The sufficiency of the adopted SPZ is substantiated by the corresponding calculations at the design stage, which are performed according to the methods approved in the established order. These methods take into account both the background state of the environment in terms of various chemical, biological, physical or other factors, as well as the possible specific impact on it of the enterprise planned for construction.

It is not allowed to place in the residential area and places of mass recreation of the population objects of food production of I and II classes. The size of the SPZ for enterprises of classes I and II can be increased by decision of the Chief State Sanitary Doctor of the Russian Federation or his deputy, and for enterprises of III ... V classes - by decision of the Chief State Sanitary Doctor of a constituent entity of the Russian Federation or his deputy.

Placement of class V food enterprises (shops, cafes) that do not require additional access roads and heavy truck traffic is allowed in a residential area, depending on specific social and domestic needs. For food objects not included in the sanitary classification, the width of the sanitary protection zone is established in each specific case by the Chief State Sanitary Doctor of the Russian Federation or his deputy.

The site chosen for construction should have a calm relief with a slight slope, ensuring the outflow of precipitation from the territory. Otherwise, opportunities for water drainage are sought. If the relief of the selected area is crossed, then the project should provide for its leveling. The groundwater level is provided for at least 0.5 m below the basement floor. Otherwise, waterproofing or liquidation of the basement is necessary. Do not allow the location of the object in the area with landslides and in zones of rock collapse.

Within 20 years prior to the start of construction, the site should not be used for a cemetery, animal burial grounds and landfills. The soil should not be contaminated with pathogenic microorganisms, eggs and larvae of helminths, contain organic and chemical substances above the MPC. Simultaneously with the site, a water supply source is chosen, preferably centralized, in the absence of a local one, as well as centralized or local wastewater collection and treatment facilities, ways and methods of waste disposal.

Based on the study of all submitted materials on the allocation of a land plot and the inspection of the site by specialists of the territorial institutions authorized to carry out the State Sanitary and Epidemiological Supervision, with a positive decision, a sanitary and epidemiological conclusion is issued on the allocation of the land plot.

After the issuance of a sanitary and epidemiological conclusion, local governments make a decision to allocate the site, and then the department of urban lands of local governments issues a building permit on the allotted site.

Examination of projects for the construction of food enterprises. Projects of individual and standard (with declared deviations) construction are subject to examination. When submitting project documentation, a rationale for the direction of the project should be given: deviation from the existing norms and rules (with an indication) or the absence of approved norms and rules for this project. The accepted projects and accompanying documents are reviewed by a food hygiene doctor with the involvement, if necessary, of communal hygiene doctors, occupational health doctors, engineers and other specialists from hygienic research institutes, design and other organizations.

The project for the construction of food facilities should include the following sections: 1) general explanatory note; 2) master plan and transport communications; 3) technological solutions; 4) organization and working conditions of employees, production and enterprise management; 5) architectural and construction solutions; 6) engineering equipment, networks and systems; 7) organization of construction; 8) environmental protection; 9) engineering measures civil defense, measures to prevent an emergency.

The explanatory note should contain the following information: the purpose of the facility, its capacity, staff, maximum number of workers per shift, characteristics of the technological process and equipment; composition and functions of premises, interior decoration, data on water supply, sewerage, heating, ventilation, electrical supply, including the location and operation of refrigeration chambers, organization of collection and removal (utilization) of waste.

The graphic part of the project should contain: drawings of the building facade, building plan, sections of the building, marking axes, construction grid, as well as conditional images of building materials and building elements, designations of sanitary and electrical communications on the master plan, sanitary and electrical devices. Facades allow you to see the building from all sides; building plans - evaluate the set and relative position of premises and equipment

niya, determine the area of premises, the width of openings and passages and other indicators; sections of buildings - the number of storeys, the height of the building, floors, rooms, openings, the level of standing groundwater, laying ascending and descending systems and communications, etc.

The master plan allows you to estimate the size of the entire territory, its individual sites, the remoteness of buildings and structures from each other, calculate the building density and percentage of greenery on the site, and the location of access roads. The correct location of individual objects on the construction site is of great importance. So, production facilities or workshops where perishable products are prepared, as well as storage facilities, are recommended to be oriented to the north, northeast or northwest, and dining and trading floors, as well as staff premises - to the south, southeast and southwest. west. The economic zone should be located on the leeward side in relation to the production zone and located at a distance of at least 25 ... 50 m from it.

For various food enterprises, the site is built up from 33 to 50% (preferably no more than 35 ... 40%). On the territory of industrial enterprises with a plot size of more than 5 hectares, there must be at least two entrances (either on opposite sides of the site - a through passage, or on one side of the site - a ring road). Areas intended for traffic and pedestrians must have a hard surface (asphalt, concrete, etc.), areas for washing vehicles must be waterproof.

The territory free from buildings, passages and driveways should be landscaped with shrubs, trees and lawns - landscaping should be at least 15%. Do not allow the planting of trees and shrubs that produce flakes, fibers, pubescent seeds when flowering, which can clog equipment and food products. Tree planting is recommended along the perimeter of the site, in front of industrial and auxiliary buildings, air intake shafts that require protection from dust, gases, noise, solar radiation, as well as in front of administrative premises, laboratories, canteens, health centers.

When zoning the territory of food objects, in most cases, two zones are distinguished - production and economic, which should, if possible, be separated. The production area is intended for industrial buildings, warehouses for food raw materials and finished products, as well as administrative buildings. In the economic zone, it is necessary to place warehouses for fuel, chemicals, construction, combustible, lubricants, a boiler room for liquid and

solid fuel, workshops, garages, sheds for storing containers, waste bins, a site for sanitizing vehicles, pumping stations, yard toilets, etc.

If it is not possible to connect the enterprise to a centralized water supply and sewerage system, then a sanitary protection zone (SPZ) (strict regime zone) around an artesian well or a shaft well and a SPZ around treatment facilities should be allocated as an independent zone on the territory.

Sanitary gaps between buildings and structures illuminated through window openings must be at least as high as the top of the cornice of the highest of the opposing buildings and structures.

Open warehouses for solid fuels and other dusty materials should be located on the leeward side with a gap of at least 50 m to the openings of industrial buildings and 25 m to amenity premises.

Placement of metal waterproof containers for garbage and waste (with a capacity of no more than two days of accumulation of waste) with tight-fitting lids is allowed for most food objects no closer than 25 m from the production premises of residential buildings on concrete sites, fenced on three sides to a height of 1.5 m and exceeding overall dimensions of the base of the container per 1 m in all directions. Separate containers are provided for the collection of garbage and food waste. In some cases (for example, for trade organizations food products) the specified distance can be reduced, based on local conditions of placement, in agreement with the institutions authorized to carry out the State Sanitary and Epidemiological Supervision.

Technological solutions for each specific production depend on the range of products, the composition and quality of raw materials, auxiliary materials, semi-finished products, the conditions for their transportation, storage and use, the conditions for the preparation, storage and transportation of finished products, the organization of quality control of raw materials, auxiliary materials, semi-finished products, finished products, composition of equipment, its throughput, placement, service conditions, equipment of industrial premises, organization of quality control of cleaning and sanitization of premises, equipment, containers, utensils, tools, etc.

The drawings of the technological part of the project should contain data on the location of production and related storage and utility rooms, their equipment, the movement of the main flows of raw materials, finished products, waste. The location of production workshops should ensure the sequence and flow of separate processing of products before and after

heat treatment, the shortest and most direct flows of raw materials and finished products, i.e. the shortest possible length of production lines. It is also important to exclude the possibility of crossing oncoming flows of raw materials, semi-finished products, waste with finished products, transporting semi-finished products that are not protected from the environment through the opening of space, as well as crossing the paths of prepared food with dirty dishes, clean dishes with dirty dishes, the paths of staff and customers. , customers with ways to load products and serve them to the shelves.

Production facilities should be grouped according to their functional purpose and located compactly in the most convenient parts of buildings, taking into account their technological interconnection, identical temperature, humidity, and lighting conditions for food processing. So, dining rooms and distribution rooms should, as a rule, be placed on the same level and in direct connection with hot, cold shops, washing tableware; vegetable, meat and fish shops during the operation of a public catering enterprise for raw materials - between the storage facilities and the brewery, and the vegetable shops are closer to the pantry of vegetables and the exit to the production corridor.

Food waste storage chambers should have independent access to the yard. The expedition should, if possible, be located as far as possible from the boot, preferably on the opposite side. Production and storage facilities should not be walkable. Production processes accompanied by air pollution of the working area with harmful emissions (gas, steam, moisture, dust, etc.) should be located in isolated rooms. This also applies to workshops that produce noise, as well as requiring a special hygienic regime. Premises for the production of food and technical products must be isolated from each other.

Cooled chambers, as a rule, should be designed in one common block with an entrance through a vestibule; it is not allowed to place them near rooms with high temperature and humidity. Refrigerated chambers, as well as premises for storing and preparing food for sale, cannot be located under showers, toilets, washing and other premises with sewer drains.

The set and arrangement of technological equipment must fully comply with the tasks of production. The location of technological and refrigeration equipment should provide free access to it and compliance with safety regulations at the workplace, create conditions for monitoring the production process, the quality of raw materials,

semi-finished products, finished products, washing, cleaning, disinfection of equipment. Technological components that come into contact with food must be made from approved materials. For raw materials, finished products, technical products and waste, separate forklifts and other vehicles should be provided.

In industrial premises, it is necessary to provide for the provision of optimal or permissible parameters of temperature, relative humidity, air velocity, radiant energy (taking into account climatic zones, the period of the year and the category of severity and intensity of the work performed). Air pollution of the working area should not exceed the MPC, and noise and vibration should not exceed the levels allowed by sanitary rules.

The architectural and construction part of the project is represented by floor plans and vertical sections of buildings and premises. The composition and area of the premises must correspond to the capacity of the designed facilities and ensure compliance with sanitary rules and regulations. Mandatory must be such a set of premises, without which it is impossible to organize this production and ensure its proper sanitary regime. All premises must have sufficient (required) area and cubic capacity, and at food industry enterprises, the volume of production premises for each worker must be at least 15 m 3, the area - at least 4.5 m 2, and the height of the room from floor to ceiling - 3 ,2m. In this case, it is necessary to keep in mind the maximum number of people employed in one shift.

Administrative and amenity premises can be placed in separate buildings, an extension, or built into the main production building. Welfare premises for workers of production workshops should be equipped according to the type of sanitary checkpoints. Washbasins, shower nets and other sanitary equipment are calculated according to the number of employees in the most numerous shift.

The walls in production facilities and storage rooms for finished products should be easy to clean, and therefore they must be tiled with approved materials or covered with light-colored oil or water-emulsion moisture-resistant paint. The floors of production facilities must be paved from permitted materials (ceramic, metlakh tiles, concrete, etc.) and meet the hygienic and operational requirements of a particular food facility. Ceilings in the main and auxiliary production workshops should be covered with water-based paints or whitewashed, in showers painted with oil paint, in other rooms lime whitewashing can be carried out. If the room has elements protruding from the ceiling (beams, pipes,

To combat rodents, they provide for sealing holes in the walls, ceiling and floor, around technical inputs - with brick, cement, cement-sand mortar with long metal shavings or steel sheet, upholstery of warehouse doors with iron, laying metal mesh under the floor boards with cells with a diameter of 12 mm . Hatches and ventilation openings must also be closed with metal meshes with cells with a diameter of not more than 5 mm.

In production shops, dining and trading floors with the constant stay of people, natural lighting should be provided. The orientation of the premises should facilitate the maximum use of natural light. To increase illumination, walls, partitions, structures and equipment should be painted in light colors. The assessment of daylight is carried out by calculating the coefficient of natural light (KEO) or light coefficient (LK). In most industrial premises under natural light, the upper KEO should be 2 ... 3%, the side - 0.4 ... 1%, and the SC in industrial, commercial and administrative premises 1: 6 - 1: 8, and the depth of the premises at one-sided side lighting should not exceed twice the height from the floor to the top edge of the light openings.

The sanitary and technical part of the project contains data on plumbing and sewerage systems, methods of wastewater treatment, heating, ventilation, and artificial lighting. The water inlet must be located in an isolated, closed room, have pressure gauges and taps for sampling water, check valves, drains. In order to avoid contamination of soils and water communications, water pipes are laid above sewer pipes. Water pipes in regions with a cold climate must be laid below the freezing level of the soil, and sewer pipes must be laid higher, since the temperature of the effluents is higher than the temperature of tap water.

On the territory of the food industrial enterprise storm sewers should be provided for collecting atmospheric precipitation, as well as the installation of water taps for cleaning the territory of the enterprise.

On the floor plans, data should be presented to assess the distribution network of cold and hot water, slopes and drains for collecting wastewater, air gaps in the sewer network for receiving wastewater, and wastewater treatment devices.

For hot water networks, it is necessary to use approved materials that can withstand water temperatures above 65 ° C, since the temperature of hot water in the system must not be lower than this value. The amount of water must fully meet all the needs of the enterprise. The calculation of water demand is carried out in accordance with the norms of technological design and hygiene requirements. The technical water supply is designed to be separate from the drinking water supply. Pipelines of these water supply systems must be painted in different colors.

In the building of a food enterprise, two sewage systems are provided: for industrial wastewater and for domestic (fecal). In production and warehouse premises, only sewer pipes for industrial waste. The connection of both systems with the city sewerage takes place outside the building of the enterprise, and along the internal sewage system, hydraulic seals are installed to protect against the penetration of sewer odor.

In the sanitary part of the project, detailed drawings of ventilation and heating systems should be presented. When reviewing a ventilation project, it is necessary to take into account the quality of the supply air, the need for its purification, the type of ventilation (supply, exhaust, mixed, general exchange, local, etc.), its equipment and capacity, and the air supply rate. All this should be substantiated by microclimatic parameters and indicators of indoor air pollution due to technological process and the sanitary and hygienic requirements imposed on them.

To localize hazards in rooms in which harmful substances, aerosols, excess heat and moisture are released, a negative imbalance should be established (i.e., with a predominance of exhaust over inflow); in rooms where there are no harmful emissions, a positive imbalance (the inflow prevails over the exhaust). In workshops with significant heat generation, air conditioning should be provided. Air-cooled curtains should be designed at the furnace openings; air blowing - with the constant stay of workers at stoves, ovens and other heated equipment that emits a significant amount of radiant heat (300 kcal / m 2 or more for 1 hour).

Number of sanitary and sanitary equipment and specific technical requirements for its operation are established by the relevant sanitary and building regulations. Optimal equivalent levels of intermittent sound in a food establishment should not exceed

raise 70 dBA. In rooms that generate noise, walls and ceilings should be finished with sound-absorbing materials in the sound absorption range of 250...300 Hz.

If the submitted project fully complies with the current sanitary rules and normative and technical documents, a positive sanitary and epidemiological conclusion on the project is issued. In the case of using a standard project that fully complies with sanitary and building codes and regulations, instead of the project appraisal stage, the project is linked to the area.

Linking the project to the area. When using approved standard projects, the project of "reference to the area" is subject to coordination with the territorial institutions authorized to carry out the State Sanitary and Epidemiological Supervision. With full compliance of individual and re-construction projects with the norms and rules (which is certified by the chief engineer of the project), they, like standard ones, do not require approval. However, for them, as well as for standard projects, "binding" is necessary.

In the course of binding to the terrain, the following are evaluated:

General plan of the site;

Vertical layout (with the establishment of absolute geo
desicheskih marks of the first floor of the building);

Placement of the basement, basement, and sometimes the first
floors depending on the terrain;

Reworking of foundation structures in connection with hydrogeological
geographic and topographical conditions;

Development of connections to water supply networks, sewerage
tion, heating, gasification, electrification, communications; bonds
catching adjoining to overpasses, tunnels, other transport
structures and communications;

The thickness of the outer walls or the insulating layer of the enclosing
structures, conformity of load-bearing structures of the coating dream
gov and wind loads in the construction area, number and type
pov heating and ventilation devices, answering
climatic conditions of the construction area.

Construction control. The purpose of supervision at the construction stage is to ensure compliance of the facility under construction with the project in terms of compliance with the requirements of sanitary rules and regulations. Supervision at the construction stage is carried out in accordance with calendar plan site visits under construction and, as a rule, includes three stages:

Checking the correct laying of the foundation;

Monitoring the implementation of hidden (inaccessible to inspection) thermal
lo-, hydro- and sound-proof works;

Quality control of finishing works and implementation of measures
yatiya on environmental protection.

Control over the commissioning of the facility. Acceptance and commissioning of facilities after the completion of their construction or reconstruction is a form of assessing compliance with the safety requirements of food facilities necessary to ensure the sanitary and epidemiological well-being of the population. This procedure is subject to mandatory coordination with the institutions authorized to carry out the State Sanitary and Epidemiological Surveillance. In doing so, the focus should be on:

Compliance master plan in the zonero
territory, building density, landscaping,
arrangement of access roads, equipment of places for the delivery of products
tion and waste disposal;

Compliance with the layout of the premises and their decoration
requirements and characteristics defined in the project;

Completeness of installation of the planned equipment (technical
logical, sanitary, transport) and quality
his adjustments;

Checking the functioning of the water supply, sewerage,
captivity, ventilation, lighting;

The quality of water, indoor air, noise,
vibration, electromagnetic radiation;

organizational and technical capabilities implement
to carry out production control;

Organization of measures to prevent pollution
environment.

During the acceptance of a food facility and its commissioning, it is necessary to without fail carry out a test run using all installed equipment (in full technological cycle) and obtaining an experimental batch of manufactured products. At the same time, the possibility of implementing the proposed production control programs in full is assessed. Samples of food products are subject to sanitary and epidemiological examination with the study of all regulated indicators for this type of product. Only after receiving confirmation of the quality of the manufactured products, the institution authorized to carry out the State Sanitary and Epidemiological Supervision approves the production control program and issues a permit for the current operation of the food facility.

Modernization of the food industry is not a luxury, but a necessity. Reconstruction and modernization of dairy plants VI. Regional development of food and processing industries

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