Diet Monitoring Sheets To create a diet watch sheet:

1. 
   The program will offer to create a report for the period, if necessary.

1. 
   If there was no expense for the selected period, the program will display the message: “There were no approved Daily Menu documents for the period you selected”;
2. 
   Next, the statement will be generated in MS Excel.

Printed form “Diet Control Sheet (gross).”

Note: if the program parameters indicate a 5 or 6-day work week, then the payroll period is calculated without taking into account Saturday and Sunday or Sunday, respectively, if there is no approved menu for the day on weekends. Otherwise, the specified menus will be included in the list, and the period will be reduced by the number of days included.

Attention : “Diet control sheet (net)” is formed according to data from approved menu documents for the day, and “Diet control sheet (gross)” is formed according to data from approved menu-requirements documents, that is, according to menu-requirements for which expense was completed .

Chemical Composition Report

To generate a report, run:

Click " Yes».

• 
  in the dialog box, select the period for which you need to create a report (the current month is selected by default):

• 
  in the window, enter the number of working days for the period (by default it is calculated as the number of days in the period minus Saturdays and Sundays):

• 
  The report was generated in Microsoft Excel.

Printed form of the report “Report on chemical composition (net)”.

Attention: reports on the chemical composition are compiled based on the selected operating mode of the organization: with a 5-day working week excluding Saturdays and Sundays, and with a 6-day schedule – excluding Sundays. You can change the settings by clicking the menu item: Settings and checking the box next to the work week you need.

Attention: “Report on chemical composition (net)” is generated according to data from approved menu documents for the day, and “Report on chemical composition (gross)” is generated according to data from approved menu-requirements documents, that is, according to menu-requirements for which the consumption.

Catering in an educational institution requires effective control tools, one of which is a school nutrition control sheet. In school canteens, not only the administration is responsible for the quality of food, but also:

• rejection commission;
• individual entrepreneur organizing meals for children;
• school health worker;
• employees and food department manager.

School Diet Control Sheet

The diet is calculated based on the age-related needs of children for vitamins and nutrients. School students are conventionally divided into three age groups, for each of which a daily set of products is calculated.

WHAT PRODUCTS ARE PROHIBITED IN SCHOOL in 2019?

The amount of fines for the sale of products in schools that do not comply with the provisions of SanPiN exceeded 72 million rubles. To prevent your school from having to pay for a violation, open the “Handbook of the Head of an Educational Institution” magazine and save the list of products prohibited by SanPiN.

Download the list now

The menu is compiled for students 7-10 years old, teenagers 11-13 and 14-17 years old. It reflects not only lunch, but also breakfasts and from the extended day group.

The name and daily allowance of food products must be included in the school diet control list established by the chief sanitary doctor of the Russian Federation.

The document is part of the reporting system along with:

• reports on the chemical composition of products;
• reject logs of finished and raw products;
• a statement of accounting of the balances of goods and products in the warehouse;
• accumulative statement of consumption and receipt of food products;
• a log of the movement of products in the warehouse;
• balance sheet.

According to the established regulations, every day during class time:

• Primary school students spend at least 600 kcal (in 4-5 hours), and therefore school breakfast - milk or hot - should provide them with at least 500 kcal of energy;
• middle school students already need 700-800 kcal, since they spend several hours more at school, covering 20-25% of the daily calorie requirement;
• High school students should eat a full breakfast and lunch within 8-10 hours of school to cover 60-70% of their daily caloric needs.

To prevent the functioning of the cerebral cortex in children from being inhibited, the intervals between meals should not be changed. If the rhythm of the functioning of the food glands is disrupted, the teenager will lose appetite, which can subsequently result in bulimia.

The school director is responsible for the completeness of coverage in the educational institution. What should school meals be like?

1. The energy value, weight and volume of servings, and the chemical composition of dishes must correspond to the age characteristics of children.
2. The student's diet must be balanced. Fats, proteins and carbohydrates should be present in a ratio of 1:1:4. Depending on gender and age, the daily calorie intake is 1950-2900.
3. The food range should include a variety of products, which can only be replaced with those of equal energy value, fat and protein content. The school canteen menu should include fish or meat dishes (serving size 120-150 g), fruits (120-200 g), vegetables (280-350 g) and dairy products (up to 0.5 l).
4. Only their correct culinary and technological processing can preserve the nutritional and biological value of products.
5. A schoolchild's diet should include 4-5 meals. If a student eats four times a day, he should eat a quarter of the daily caloric intake for breakfast, 35% of the daily calorie intake for lunch, 10-15% for an afternoon snack and the rest for dinner.

How to fill out the Diet Control Sheet correctly?

Meals at school should guarantee students a complete supply of nutrients, vitamins and minerals. To monitor the quality of food, a reporting system has been developed and responsible employees of the educational institution have been appointed.

The statement must strictly comply not only with the regulatory requirements established for form and content, but also with the standards of laboratory and instrumental control. It is important to emphasize that the form for filling out the statement is developed by the chief sanitary doctor, and not by the school management, as is the case with other reporting documents.

Diet control sheet form

The medical staff of the educational institution closely monitors the quantity and quality of food that children receive. The relevant data is entered into the reject log and the school diet control sheet, the form of which can be downloaded from the link. This work cannot in any way be performed by catering staff.

Since maintaining accounting and reporting documentation is an important condition for rational production control, the diet control sheet must be systematically filled out in accordance with the menu developed for schoolchildren.

POWER CONTROL

Which employee of an educational institution should monitor the quality and safety of food for students and pupils? How to correctly distribute control functions?

Quality control and safety of children's food is carried out by entity or an individual entrepreneur providing food in an educational institution. The head of the school or kindergarten is responsible for the organization and complete provision of hot meals to children.

A medical professional must monitor the quality of incoming products, the correct placement and preparation of food. Thus, when accepting products for the catering department, it is necessary to check the availability of appropriate documents certifying their quality and safety. The documents must indicate the date of production, terms and storage conditions of the product. The accompanying document must be retained until the end of the product sale. To control the quality of incoming products, a medical worker carries out a rejection and makes an entry in the Rejection Log food products and food raw materials.

To control the conditions and periods of storage of perishable food products, a medical worker carries out control temperature conditions storage in refrigeration equipment. Thermometers (with the exception of mercury) are used for this purpose. In the absence of a recording device for monitoring temperature conditions over time, the information is entered into the Logbook for recording the temperature conditions of refrigeration equipment.

Dispensing of ready-made food is carried out only after a sample has been taken. The quality of food is assessed by a screening commission, which must include at least three people. Including a medical worker, a food service employee and a representative of the administration of an educational institution. Grading is carried out according to organoleptic indicators, taking a sample directly from the containers in which food is prepared. The result is recorded in the Rejection Log of finished culinary products. If the commission reveals a violation of food preparation technology, the dish is not allowed to be served until the deficiencies are eliminated. When carrying out grading, it is necessary to pay attention to the weight of portioned dishes: it must correspond to the yield of the dish indicated in the layout menu. Also, to check compliance with the technological process, a daily sample is taken from each batch of prepared dishes. It is done by a food service employee under supervision medical worker. Portioned dishes are selected in full; salads, side dishes, first and third courses - at least 100 g.

The sample is taken from the boiler (from the distribution line) with sterile spoons into labeled sterile (or boiled) glass containers with tightly closing glass or metal lids and stored for at least 48 hours (not counting weekends and holidays) in a specially designated place in the refrigerator at a temperature of + 2–6 °C.

In addition to the listed functions of a medical worker in schools, he maintains a special record for monitoring the qualitative and quantitative composition of the diet, assortment of food products and food raw materials. Using this document, the medical worker counts the products used (per day per person, on average per week or 10 days) and compares them with the average daily nutritional intake. Here is an example of the Diet Control Sheet form:

Also, the task of a medical worker at a school or kindergarten includes daily monitoring of the health status of food service workers and presence during the fortification of dishes.

Official source

Sanitary and epidemiological requirements for the organization of meals for students in general education institutions, institutions of primary and secondary vocational education. SanPiN 2.4.5.2409-08, approved. Resolution of the Chief State Sanitary Doctor of the Russian Federation dated July 23, 2008 No. 45. Clause. 14.1, 14.3–14.11, appendices 10, 11

Sanitary and epidemiological requirements for the design, maintenance and organization of the operating mode of preschool educational institutions. SanPiN 2.4.1.1249-03, approved. Chief State Sanitary Doctor of the Russian Federation 03/25/2003. P. 2.10

What forms of accounting and reporting documentation must be maintained based on the results of production food control?

An important condition for effective production control when organizing meals for students or pupils is complete and timely maintenance of accounting and reporting documentation.

Typically, regulatory documents establish only requirements for the content (not the form) of certain documents (for example, a production control program), as well as for laboratory and instrumental control methods. Therefore, as a rule, reporting documents are developed and approved directly by the educational institution.

Often, accounting and reporting forms are created and recommended for use at the level of a constituent entity of the Russian Federation.

In Moscow, magazine forms have been developed and approved for use in educational institutions. They are run by schools, kindergartens, as well as enterprises that provide meals to students and pupils.

1. A log of incoming quality control of food products (food raw materials) entering the catering unit and control of the availability of mandatory documents confirming the quality and safety of food products.

The log records all food products arriving at the catering department, indicating the time of their receipt, manufacturer, supplier, batch number and other important details. Each product is evaluated according to organoleptic indicators. Also subject to assessment are the compliance of packaging and labeling with the requirements of regulatory documents and the temperature (for perishable, including frozen products) that the products had at the time of shipment. It is recommended to record in the journal the deadline for selling products and the actual deadline for selling balances. This is necessary to monitor compliance with the expiration dates of food products established by manufacturers.

2. Journal of diet control and acceptance of finished culinary products.

The log records the time of preparation of each batch of dishes and culinary products, and their names are recorded. In addition to the names of foods and dishes provided for in the standard diet, the actual names of the foods that children received on a particular day and meal are indicated.

If the diet indicates “fermented milk drink”, its exact name (“Bifilife”, “Bioyogurt”) is recorded in the journal.

The names of fruits ("apple", "apricots", "grapes"), juices ("apple fortified", "apple directly pressed"), etc. are recorded in the same way.

Particular attention is paid to fortified (vitaminized) food products used in children's nutrition.

In order to monitor compliance with the diet, the log contains information about substitutions of dishes and culinary products and the reasons for such substitutions.

Based on the results of the acceptance of finished culinary products, the qualitative and quantitative indicators of finished dishes and culinary products are recorded in the journal, their compliance with the approved technical documentation (technological maps) is assessed according to organoleptic indicators, readiness criteria (indicators of correctly carried out culinary processing), presentation of dishes and the temperature of the dish at vacation.

3. Journal of visual production control of the catering department.

Necessary for recording the results of visual inspection of production, storage and service premises of the catering department, assessing their compliance with the requirements of regulatory documents, recording proposed measures to eliminate comments and violations.

To compare data obtained at different times, as well as to increase the objectivity of control, it is advisable to use rating (score) scales. They can be used to assess the sanitary and technical condition of the catering unit and the sanitary maintenance of premises, equipment, etc.

4. Logbook for monitoring the health status of personnel (permit to work).

The log records the results of a daily visual examination (hands, throat) of personnel conducted by a medical professional before starting work.

It is also recommended to mark the results of a staff survey to determine whether there are any cases of intestinal infections (food poisoning) in each employee’s family; keep records of sick leave certificates for caring for sick family members.

5. Logbook for monitoring food storage conditions and microclimate parameters in catering facilities.

Necessary for recording the results of measuring temperature and relative humidity in all warehouses, refrigerated chambers and refrigerated cabinets, ascertaining the compliance (non-compliance) of the measurement results with the requirements regulatory documents, as well as to record proposals to eliminate identified violations. As an indicator characterizing the working conditions of personnel, the log can indicate the results of temperature measurements in the production premises of the catering department.

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