Modernize food facilities. Modern technologies in food production and business efficiency. Fruit and vegetable canning industry

The International Industrial Academy (Moscow) took place on November 28-30, 2011 international Conference "Modernization Food Industry in problem solving food security Russia." Business representatives, government agencies, regulatory organizations, investment companies and scientific institutions gathered to discuss priorities related to the modernization of food production and develop a unified strategy.

The conference was organized by:

· Ministry Agriculture RF;

· Association of Industry Unions of Agro-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 Russian Ministry of Agriculture attaches great importance to both the determination of the main guidelines for the agricultural sector 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 Agricultural and Food Policy and Fisheries Complex.

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 technical re-equipment and reconstruction of existing production facilities, 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 the food enterprises need investment for modernization, despite the active supply of Money in the industry recently - more than 200 billion rubles. annually.

"Modernization of agro industrial production must solve one of the main problems today - increasing the competitiveness of national producers,” noted 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. Foreign experience also confirms this. Analytical estimates show that in order to prevent a decline in production and for the further development of the industry, it is necessary governmental support at the level of 80–90 billion rubles. annually".

Accession to the WTO is a driving force for 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 level of internal self-sufficiency. Pig farmers were supposed to come second, but life made its own adjustments. From now on, meat processors will have to resolve difficult issues that have accumulated over the years of economic reform 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 demands of this community for its members is the abandonment of customs and tariff regulations and severe restrictions on direct government assistance to agricultural producers.

“Pork production is at risk due to the cancellation customs duty for the import of meat and its reduction to 5% for the import of live pigs within the WTO,” noted S. V. Kiselev, head of the department of agricultural economics at Moscow State University. M. V. Lomonosov.

Under such conditions, the investment attractiveness of the meat sector decreases, 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 requires a new quality of management at all levels of the complex, targeted allocation of funds from the state budget within the framework of industry programs,” said S. N. Seryogin, “and only concentration on priority areas of joint efforts on the basis of private-public partnership can provide solutions to industry problems and reduce Russia’s import dependence.”

Modernization is a factor in food security

According to S. N. Seregin, currently the processing industries of the agro-industrial complex show a steady trend for development. Statistics show that in 2010 the production index amounted to 106.4%, investments in the food industry reached 142.2 billion rubles, and 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 were sold (in the form of raw materials and products) worth $36.2 million. This does not mean that our country has reached the level of self-sufficiency (in 2010 . food and agricultural raw materials worth $36.4 billion were imported). To achieve food security criteria, Russia needed 6–6.5 million tons of raw meat in 2011, 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 Meat Industry named after. 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 of real incomes of the population) and external ( protectionist government policy to protect the national agri-food market, favorable conditions for joining the WTO, participation in the international division of labor, stimulation of exports of agricultural raw materials and food).

Modernization scenarios for the long term, according to A. B. Lisitsyn, may be as follows:

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

2. Fundamental changes 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 increase to $35-36 thousand.

3. Modernization from below. This option involves gradual evolutionary development, economic liberalization and increased business activity business.

New directions - new opportunities

In the meat industry, A. B. Lisitsyn identified two promising directions: biotechnological and nanotechnological. According to expert forecasts, by 2030, 50% of all agricultural products in the world will be produced 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 also come with risks. Therefore, when introducing them, it is necessary to strengthen production safety control. In EU countries, a manufacturer of meat products is required to track the origin of the raw materials they work with. In Russia, limiting the entry of low-quality products into the domestic market after joining the WTO will be regulated by the requirements provided for in the Technical Regulations (HACCP system, origin tracking, safety indicators), as well as those imposed on traditional products in national standards (GOST).

Another goal of meat product manufacturers is to reduce losses during storage, processing and transportation. According to A. B. Lisitsyn, currently up to 3.3% of the mass of raw meat 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 slaughter by-products have not been introduced at primary livestock processing enterprises, then the loss figures in the meat industry will increase many times over.

“Modernization of industry,” says A. B. Lisitsyn, “is not only the development and implementation of new equipment, it also includes other areas: organizing a system of integral (throughout 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 biotechnology and nanotechnology; introduction of “end-to-end” technologies with a closed processing cycle and reduction of losses of raw materials, as well as nutrient-saving technologies; providing all products with packaging that allows them to maintain their quality and safety; the formation of a modern infrastructure for transportation and logistics, as well as a social nutrition system.”

Are there any practical examples?

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

Thus, government support is necessary for our food industry so that its products can compete adequately 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 government authorities must act together, because food production is the most important factor in national food security.

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Technological equipment food enterprises: assessment, modernization directions

• Introduction
• 1. The role of public catering in modern conditions
• 1.1 Overview of the main points in catering
• 1.2 Classification of public catering establishments. Features of their activities
• 2. Technological equipment of the T.G.I. restaurant-bar. 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 Production structure restaurant-bar. Technical equipment of the restaurant
• 3. Recommendations for modernizing technological equipment in a restaurant-bar
• 3.1 Main directions in the modernization of restaurant-bar production and their implementation
• 3.2 Evaluating 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 with 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 conditions of fierce competition, 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 the International Quality System ISO - 9000, aimed at preventing the defect itself, and not its consequences.
• Behind last years a wide range of beautifully presented dishes reveals about 30% of products are of low quality, 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 public 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 consumers with safe products from public catering establishments.
• One of the most important areas for increasing the efficiency of modern business production is the creation high technology in the field of improving the quality of public catering. Food production in the restaurant business meets these requirements to the greatest extent.
• Russia's need for modern enterprises public catering significantly exceeds this need abroad.
• The need to increase the range and volume of production of domestic food products also led to a significant expansion of the equipment fleet for catering enterprises. Sustainable growth restaurants, cafes, businesses fast food speaks for itself.
• However, the quality of dishes does not always meet regulatory documents. Failures are possible due to the supply of low-quality raw materials and poor performance of equipment, untrained or dishonest personnel, without proper initiative from the administration and other reasons. Thus, the quality of products in public catering establishments is one of the most important aspects modern industry nutrition.
• Development of modern technologies for preparing culinary products and organization of production various types catering establishments with high quality service indicators is impossible without high-tech machines. Assessing the technical and technological equipment of enterprises is very relevant in modern conditions.
• Relevance of this project is confirmed by the high demand for the services of public catering enterprises, the need to improve the quality of these services with timely technological equipment of these enterprises.
• Purpose and objectives of the study.
• The purpose of this thesis was to assess the technological equipment of the Friday's restaurant-bar, promising directions for improving the quality, efficiency and safety of the services provided in the field of public catering.
• To achieve the goal, the following tasks were set:
• § analysis of the current state of technical and technological equipment of the restaurant, ensuring the quality and safety of services provided in the field of public catering;
• § analysis and assessment of risk factors for situations at the facility that lead 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. system. Friday's.

Research methods

The testing of the main theoretical principles was carried out on the basis of the T.G.I restaurant. Friday's.

Conducted comparative assessment theoretical conclusions on all types of restaurant services 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;

The regulatory and technical documentation of the enterprise was studied;

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

restaurant bar modernization food

1. The role of public catering in modern conditions

1.1 Overview of the main points in 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, technological development 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, and is selecting new forms of organizing production in order to ensure high-tech, modern production.

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

The emergence of industrial sugar production, the development of industrial livestock farming, crop farming, 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 industries was destroyed, and after the war, restoration proceeded in parallel with their reconstruction. At the same time, catering for workers began to be more widely introduced in factories.

Public catering turned out to be in demand. Many new canteens and buffets were organized, equipped with advanced technology.

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

In addition, public catering in Russia now faces the urgent task of improving quality, expanding the range of prepared dishes, increasing the production of highly prepared semi-finished products, developing and implementing resource- and energy saving technologies, improvement of sanitary and hygienic conditions of production, safety precautions, consistent reduction in the use of manual and heavy physical labor, both in main and auxiliary operations. Attention is drawn to the organization of flexible, fairly quickly restructured 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 on the basis 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,” was introduced as a national standard. Requirements for organizations participating in the chain of creation of food products." GOST R 51705.1-2001 and GOST R ISO 22000 allow you to develop a HACCP system according to the most acceptable corporate option locally, without deviating from the requirements of international standards for the management system and observing the international level.

These tasks are equally faced by canteens, cafes, and restaurants. In particular, food enterprises must carry out technical re-equipment based on equipment of workshops the latest equipment, providing comprehensive processing of products and raw materials, increasing the range of manufactured dishes, including products such as seafood in the range, enriching dishes with essential microelements, improving the quality of products and services provided, ensuring 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. The current state of public catering differs significantly from previous years 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 using samples of machines and mechanisms from countries with an established and developed power structure. This was especially evident in the fast food system.

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

One of the main tasks at present is the targeted 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 on vacation, both in the urban environment and outside the city;

People included in tourist groups;

Knowledge of the basics of classification and consumer properties of products of public catering enterprises, the ability to tactfully and competently assist the consumer in choosing dishes and drinks, to provide the conditions necessary to maintain the quality of products during the delivery of ordered dishes to the visitor, as well as the ability to fulfill an order quickly, efficiently and aesthetically, necessary for the proper organization of customer service.

High-quality service is impossible without staff knowledge, depending on the assigned responsibilities, of the basics professional ethics and etiquette, a production program, which includes calculating the number of visitors, calculating the number of dishes for the current period, developing a menu and its correct presentation, developing a schedule for preparing dishes by the hour, in order to eliminate the storage and heating of dishes, drawing up a schedule for the work of cooking teams and etc. Compliance with labor protection and safety rules when working with mechanisms and tools is also included in the activities for organizing public catering.

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

Trade turnover.

Trade turnover and production in public catering is the main point in organizing work. This is a quantitative indicator characterizing sales volume, which expresses the economic relations that arise when selling one’s own products, purchased goods, and providing catering services. At the same time, trade turnover also has its own distinctive features, associated with the presence of close interaction between the processes of production, sales and consumption of products.

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

The role and significance of trade turnover as an economic indicator are as follows:

Trade turnover is a volumetric indicator characterizing the scale of activity of a food service enterprise;

Based on the share of turnover of a catering enterprise, one can judge the enterprise’s share in the market;

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

In relation to turnover, indicators that assess the efficiency of the enterprise (turnover, profitability, cost level, etc.) are taken into account, analyzed and planned.

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

Organization of workplaces.

The next point can be considered the organization of workplaces, labor discipline, payment and labor incentives. Payroll and economic management are closely related to issues of labor organization. To successfully solve the problems at hand, it is necessary to use forms of remuneration that increase the material interest of each employee in achieving best results the work of the entire team, stimulating the growth of labor productivity and improving the quality of products.

The concept of remuneration at public catering establishments is determined by the contractual system of employer-staff relationships and tariff system payment, availability of additional payments and allowances. Both individual and piecework rates are encouraged. Wages and financial incentives for management employees are set separately and individually.

The formation of the wage structure and its form is especially influenced by labor productivity when time standards are reduced. Reducing time standards is possible through the use of various devices that reduce the labor intensity of the process, using the experience of the most qualified and responsible workers.

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

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

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

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

3) on the condition, development and use of the material and technical base of the food enterprise.

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

Since trade turnover is planned, taken into account 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 for the food enterprise as a whole, since there is no necessary information for compiling it in an assortment context.

The second factor for 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 work 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 in specialized food establishments, culinary stores, etc. is significantly higher.

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

The labor productivity of production workers can also be studied in the quantity 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, root workers - in the amount of processed vegetables and potatoes, loaders - in the amount of processed cargo, etc.

Improving working conditions has a great influence on increasing labor productivity. Thus, when installing improved ventilation, labor productivity increases by 5-10%, proper lighting of the premises - by 5-15%, and even by painting 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 reserves for increasing the labor productivity of public catering workers. Reserves must be justified by relevant economic and technical calculations, data from the experience of other enterprises in the industry. Particular attention is paid to identifying and mobilizing forecast (prospective) reserves for increasing worker productivity, 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 turnover and the production of own products.

In public catering, efficiency of use production capacity largely depends on bandwidth dining room and its use. The capacity of the dining hall depends on the number of seats in the hall, its operating hours and the average duration of service to the consumer. To assess the efficiency of using a dining room, the following coefficients are determined: the use of its capacity (the ratio of the actual number of consumers served per working day to the maximum possible), the turnover of seats (dividing the number of consumers served per working day by the number of seats in the dining room) and the use of seats (the ratio of the number of consumers located at the tables to the total number of seats in the dining room). The last coefficient is calculated to assess the use of seats during individual opening 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 established standards, the duration of serving 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. Consequently, if a consumer spends more than the time indicated above, then his service is considered ineffective and it is necessary to eliminate the reasons that generate unproductive waste of time for consumers.

Research shows that food establishments open type located in the central part of the city and on transport routes must work in at least two shifts. Extending their operating time gives a significant increase in trade turnover and production of their own products. However, before extending the operating hours of an enterprise, it is necessary to carry out time-based observations of consumer flows and determine revenue in individual hours, which will make it possible to economically justify changing their operating hours.

The analysis ends with the development of measures to implement the identified reserves for increasing the efficiency of using the material and technical base of food 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 set lunches 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 seats increases by 20-30% and the length of time spent serving consumers and eating food is reduced by 30-40%. At the same time, the productivity of workers and other consumers increases. 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 profit. Profit indicators become the most important for assessing production and financial activities enterprises as independent commodity producers. Profit is the main indicator of the efficiency of an enterprise, the source of its life. Profit growth creates the basis for self-financing of the enterprise's activities, expanded reproduction and satisfaction of the social and material needs of the workforce. At the expense of profits, the enterprise's obligations to the budget, banks and other organizations are fulfilled. Several profit indicators are calculated.

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

PB=PR+PP+PVN,

where PB is balance sheet profit (loss);

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

PP - the same from other sales;

PVN - income and expenses for non-sales operations.

Profit from the sale of products (works, services) constitutes, as a rule, the largest part of the entire balance sheet profit of the enterprise. It is defined as the difference between revenue from sales of products at wholesale prices of the enterprise (excluding VAT) and its full cost. If the cost of a product exceeds its value in wholesale prices, then the result production activities the enterprise will suffer a loss. Calculation of profit from product sales can be presented as a formula

PR = VD-Z pr -VAT,

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

Zpr - costs of production and sales of products (full cost of production);

VAT - value added tax.

Gross income expresses the completion of the production cycle of the enterprise, the return of funds advanced for production into cash and the beginning of their new turnover. Gross income also characterizes financial results activities of the enterprise. On manufacturing enterprises revenue consists of amounts received as payment for products, works, and services to the enterprise’s accounts in banking institutions or directly to the enterprise’s cash desk. For trade and public catering enterprises, gross income from the sale of goods is defined as the difference between the sales and purchase costs of goods sold.

Production costs (Z pr) of sold products (works, services) include the full actual cost of sold 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 of management personnel, rent, electricity, Maintenance And Maintenance. Subtracting all these expenses from sales revenue, we obtain 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 that are not included in the volume of sales of the main commercial products. The financial results of the sale of excess and unused material assets are also reflected here. They are defined as the difference between the sale (market) price of the property and the original or residual value of the property, adjusted for the inflation index.

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

Depending on what indicators are used in the calculations, several profitability indicators are distinguished. The numerator usually contains one of three values: profit from sales (PR), balance sheet profit (PB) 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.

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

where is 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 core activities - the ratio of profit from sales to production costs of sold products (works, services):

This indicator allows you to judge how much profit each ruble of production costs generates.

Product profitability - the ratio of profit from product sales to sales revenue as a whole (RP):

The value of Rpr shows how much profit each ruble of the cost of products sold gives.

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

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

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

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

1.2 Classification of public 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 catering establishment with a wide range of complexly prepared dishes, including custom and signature dishes; wine, vodka, tobacco and confectionery products, an increased level of service combined with recreation. A bar is a catering establishment with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, pastry and bakery products, and 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 production;

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

v service methods;

v personnel 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 range of services provided:

Ш upper class;

Sh first class.

Classes must meet the following requirements:

“Lux” - sophistication of the interior, high level of comfort, a wide selection of services, an assortment of original, exquisite custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks and cocktails for bars;

“Higher” class - originality of the interior, choice of services, comfort, a varied assortment of original, exquisite custom and signature dishes and products for restaurants, a wide selection of branded and custom drinks and cocktails for bars;

“First” class is harmony, comfort and choice of services, a varied assortment of signature dishes and complexly prepared products and drinks for restaurants, a selection of drinks and cocktails of simple preparation, including custom and branded ones for bars.

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

Restaurants are distinguished as follows.

According to the range of products sold:

o with national cuisine,

o cuisine of foreign countries

By location:

ь restaurant at the hotel,

at the station,

in the recreation area,

b dining car,

ь others.

The bars are different:

v The range of products sold,

v Method of preparing drinks

ь milk,

ь beer hall,

ь wine,

ь coffee,

ь cocktail bar,

ь grill bar,

v Specifics of customer service

ь variety show bar,

ь video bar,

ь another.

A public catering establishment must have a sign indicating its type, class, forms of organization of its activities, corporate name, legal entity, information about the operating hours, and the services provided.

Table 1 - Requirements for registration of public catering establishments (restaurants and bars)

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

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

Table 2 - Composition of consumer premises for restaurants and bars

Availability 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 mandatory presence of a restaurant (or cafe) for 2 and 3 star hotels, and for hotels with more than 50 rooms, the mandatory presence in 4 and 5 star hotels of several halls for the provision of food services in the restaurant, separate offices and a banquet hall or several. A bar is required in hotels of 3 stars and above.

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

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

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

+*) Only bartenders are allowed to serve in the bar.

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

+***) Uniforms without the company logo are allowed in restaurants and bars of the first class

2. Technological equipment of the T.G.I. restaurant-bar. Friday's: assessment, modernization directions

2.1 Characteristics of the enterprise

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 Holding "Rostik Restaurants": construction and development of restaurants and fast food businesses.

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

3 Carlson Tourism Company: tourism business.

3 Roservice company: production of semi-finished products, bakery and confectionery products.

3 Group of real estate management companies.

The OJSC 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 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 president of the company is Lori Ann Deitner.

Characteristics of the TGI Friday's restaurant enterprise

Friday's restaurant-bar is a catering establishment where visitors are served at the bar, 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 small items.

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. The first Friday's opened in Moscow 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 pleasant company.

The restaurant is located on the territory of the Panorama shopping center, and the business center is also nearby, which guarantees a constantly filled room. 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 during lunch hours. The premises of the entire restaurant are divided into Front of the House: hall, bar, toilet room for visitors, cash desk, reception desk and Back of the House: kitchen, storage room, staff bathroom, administration office.

The restaurant hall seats 150 and is divided into smoking and non-smoking areas. The bar counter seats 15.

In all T.G.I. restaurants Friday's strictly adhere to brand standards and are distinguished by high-class architectural and artistic design retail premises, sophistication of the interior and technical equipment, comfort. The style of Friday's interiors is very well recognizable: red and white awnings, wooden furniture, Tiffany lamps, a bar with brass footrests. The restaurant-bar is equipped with high-quality metal and porcelain dishes, sets of cutlery for various snacks and dishes. When serving banquets and receptions that are carried out in the headlights, branded porcelain and crystal tableware, cupronickel silverware 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.

Special requirements are also placed on personnel. The bar staff has highly qualified, and the motto of the establishment is “eternal Friday”, which means the atmosphere should be friendly and relaxed. Therefore, at Friday's restaurant-bar they try 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. The waiters wear striped shirts and funny hats.

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

As an additional service, taxi orders can be accepted for guests.

Technology for serving guests in a restaurant

The restaurant starts its work from 10 o'clock 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 receiving guests. There are 14 people working per shift: 2 cooks, 2 assistant cooks, sous chef or chef, 2 dishwashers, 1 manager, cashier, 1 bar worker, 4 waiters. The target audience restaurant - young people, as well as middle-aged men and women. The restaurant is located on the street. Garibaldi 23.

Friday's introduced the whole world to American cuisine. T.G.I. Friday's signature dishes are “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, which were first prepared here and have become a national American dish. In addition, in the restaurant you can taste a variety of salads, soups, Italian pasta, seafood dishes and desserts.The restaurant has special additional menus (breakfast, business lunch).All dishes amaze with their gigantic size.

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

In general, American cuisine does not have a clear definition. Beginning with the traditions of English cuisine of the 17th and 18th centuries, mixed with some 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 around the world , combining the cuisines of different cultures brought by immigrants. Thus, American cuisine recipes 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. Of great importance for the creation of cooking recipes in American families have the climate and conditions of different regions of America. Salads are ubiquitous: from the simplest (for example, from fresh cucumbers or tomatoes) to multi-component proprietary mixtures on a vegetable basis. Typical of the Southern states are fried chicken, country-fried steak, smoked pork (barbecue), pancakes and cornbread, she-crab soup and cutlets (Maryland). crab cakes) of them. In the New England states, boiled corned beef with vegetables (boiled dinner), fish dishes, lobster, and clam chowder are traditional. Table decorations in the Midwest include charcoal-grilled beef steak, baked potatoes, and chocolate cake. Midwestern cuisine was heavily influenced by Italian immigration (deep-dish 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 bell peppers and other Tex-Mex dishes.

Ice is widely used in the American diet. A jug of ice is a common attribute of restaurant service. Ice 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 in America is exceptionally diverse.

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

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

2.2 Organization of supply and storage facilities for a restaurant-bar

The organization of supplying a 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 quality characteristics, storage conditions and periods. Products are received from various sources. The main sources of food are local manufacturing enterprises; imports are carried out in accordance with concluded supply agreements. The rest of the products are purchased at wholesale centers and city markets at negotiated prices in cash. Some of the goods are imported.

The organization of the warehouse operation is as follows. Raw materials supplied to a catering establishment are stored in warehouses. Warehousing performs the following functions:

- creation and maintenance at a certain level of reserves of raw materials, products and materials;

Careful acceptance of goods and packaging from suppliers in terms of quantity and quality;

Creating conditions for storing raw materials and purchased goods in accordance with recommended conditions;

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

To receive cargo, warehouses must be equipped with a loading platform 1.1 m high, 3 m wide, and at least 3 m long. At small enterprises, only an unloading platform is provided. The minimum permissible length of the unloading ramp at large enterprises must be at least 12 m, which allows four vehicles to be unloaded simultaneously.

The equipment of warehouse premises depends on the type and capacity of the hall, inventory standards, the volume of work on acceptance, storage and release of products. The warehouse is equipped with racks and shelves for placing and storing products, weighing instruments, refrigeration, lifting, transport and other equipment. Pantries for storing dry foods must be dry, well-ventilated and equipped with the required number of shelves, chests, racks and cabinets. The bottom of cabinets, chests, racks and shelves must be at least 15 cm from the floor. Packaged products are stored on racks or slats, 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 pantries it is necessary to maintain constant temperature and air humidity, since temperature changes lead to the formation of condensation, dampness, and molding of products.

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

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

To store potatoes and vegetables, use basements with artificial lighting (at an air temperature of 2 - 5 ° C and a humidity of 80 - 90%), where they are stored in bins in a layer no higher than 1.5 m or in boxes. Pickled cucumbers are stored in barrels, sauerkraut - in barrels under pressure, berries, fruits, lettuce, sorrel, green onions - in boxes, baskets, on racks. 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, optimal storage conditions are created under which the quality of products (smell, appearance, color, taste and consistency) does not deteriorate.

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

Table 4 - Shelf life of products, days.

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

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

It is prohibited to store raw meat or fish together with products that will not be subjected to heat treatment (butter, sour cream, mayonnaise, fruit, etc.).

Frozen and chilled poultry is stored in the container in which it was received 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 by-products can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored hanging on tinned hooks in refrigerated chambers for up to 20 days.

Boiled sausages are stored hanging on hooks. The sales period for boiled sausages and with the addition of by-products is no more than 48 hours (in the absence of refrigeration chambers, the reception and storage of such sausages is not permitted). The shelf life of liver sausages and brawn is no more than 12 hours (in the absence of refrigeration chambers, their reception or storage and sale is not permitted). 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 permitted).

Cooled large fish are 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). The shelf life of frozen fish in glaciers, ice baths is up to 2 days, in refrigerated chambers with a temperature of up to 2 °C - up to 3 days. In glaciers, chilled and frozen fish are stored in baskets or boxes, always topped with crushed ice. Live fish (at specialized enterprises) are stored in stationary aquariums. Large smoked fish (sturgeon) are stored on shelves or suspended on tinned hooks in the refrigerator.

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increase food production by 1.4 times with an average annual growth rate of 3.5-5% compared to 2010. The projected volumes of production of agricultural products and food products for most of their types will make it possible (taking into account permissible imports) to provide nutrition to the country's population in accordance with rational standards 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 structure. And in this context, the development innovative technologies and modern types of equipment becomes an indispensable imperative to achieve set goals.

The main direction of industrial development should be the rational use of all types of agricultural resources subject 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 the sustainable supply of safe and high-quality food to the population, as well as the level of competitiveness of the food and processing industries, will largely depend on how successfully it will be resolved under the conditions of the country’s membership in the Customs Union and the WTO.

IN modern economy to speed up innovative development industries apply various principles for organizing the interaction of business, science and government to increase the competitiveness of national producers. One of the forms that has become widespread in industrialized countries and based on the principles of public-private partnerships has been the development of technology platforms as an effective tool for increasing coordination and stimulating the interaction of various industries with the research and development sector, creating additional incentives for business representatives to invest in development of innovations.

Technological platform “Competitive food products: technologies for storing and processing agricultural products 2013-2030 in the conditions of the WTO” (Storage and Processing - 2030), developed by the Moscow State University of Technology and Management named after K.P. Razumovsky together with the Department of Storage and Processing

work on agricultural products of the Russian Academy of Agricultural Sciences is aimed at solving precisely these priority tasks.

The implementation of technological platform programs will be achieved on the basis of the development of modern technologies for storage and industrial processing of agricultural products, the creation of modern infrastructure and logistics for delivering food to consumers, 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 the conditions growing threats and challenges from global agri-food markets.

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

Taken together, these factors negatively affect the volume of finished products, their quality, range and prices. At the same time, the price range imported goods taking into account the protectionist measures of exporting countries, provides them with competitive advantage compared to Russian producers in the domestic food market.

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

The transfer of industries producing socially important food products (flour, cereals and bakery products, meat and dairy products, sugar, fat and oil and fruit and vegetable products) to a 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 technology platform is due to a number of reasons.

Firstly, currently the volumes of production of raw materials and food in Russia are insufficient to cover domestic needs, this forces the import of 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 largest share of products belongs to the meat and dairy industries. IN in value terms it amounted to $9.8 billion (25% of total imports). According to preliminary results, imports in 2012 exceeded $50 billion.

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

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

The scale of agricultural production as a key factor in ensuring the viability of the country and its sovereignty requires 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 volume of secondary resources, which are often not involved in economic circulation and are discharged into the environment, disturbing the ecology in the regions where the enterprises operate (Table 3). The annual volumes of obtained secondary resources exceed 30 million tons.

Drastic 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 competitive conditions for Russian food producers, especially in industries that produce socially significant

washed food products. Imperfect technologies, outdated types of equipment at many industrial enterprises, and undeveloped commodity distribution infrastructure will hinder the economic growth of industry. As a result, the struggle for the domestic food market with transnational corporations will intensify (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 industrial production base, new forms of organization and production management. Creation of a new technological structure in industry in innovative basis will allow for comprehensive and waste-free processing of raw materials and resolve issues of protection environment.

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

The main goals for creating a technology platform:

Combining the efforts of business, education, science, government, 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 in the WTO environment.

Key problems solved by the technology platform:

Creation of a modern system for storing and processing agricultural products, infrastructure and logistics for delivering products to consumers;

Development of innovative technologies and energy-saving equipment to modernize 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 food products that ensure a rational consumption pattern;

Stimulating research and development, supporting scientific and technical activities,

Improving legal regulation in the food and processing industry.

Annual losses 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

Part-time work, storage and transshipment of grain 90.0-93.0 to 10 24.0-26.0

Part-time processing, storage and transportation of oil seeds 8.0-9.0 to 6.0 6.0-6.5

Part-time processing, storage and transportation of sugar beets 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 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 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 the criteria for food security in Russia, million tons

Agricultural raw materials 2011 2020

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IVANOVA VALENTINA NIKOLAEVNA, SERYOGIN SERGEY NIKOLAEVICH - 2014

Enterprises

The purpose of the State Sanitary and Epidemiological Supervision over 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, exception mutual adverse influence of the food enterprise and its surrounding objects (including residential buildings).

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

In accordance with federal legislation in the development of design standards, planning projects for food facilities and the establishment of their sanitary protection zones (SPZ), selection of land plots for construction, as well as in the design, construction, reconstruction, technical re-equipment, expansion, conservation and liquidation of food facilities, engineering infrastructure facilities and landscaping must comply with sanitary rules, building codes, current technical regulations and national standards.

Supervision over the construction of food facilities is intended to:

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

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

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

The development of planning and design standards, relevant technical regulations and standards is carried out by authorized federal authorities(including the service carrying out State Sanitary and Epidemiological Surveillance) 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 planning stage of the project assignment to justify the feasibility of construction-406

conditions in the supervised territory of a particular food facility. The territorial institution authorized to carry out State Sanitary and Epidemiological Supervision must take part in the adoption of management decision on the feasibility of construction, especially with targeted government funding.

All food facility projects 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 State Sanitary and Epidemiological Supervision, by legal entities (departments, organizations) or individual entrepreneurs, constructing the facility, or on their instructions to the general design organization. At the same time, the customer separately indicates all deviations from current sanitary norms and rules made during the development of individual construction projects, reconstruction and modernization of enterprises, as well as design solutions for which there are no approved norms and rules. These deviations are assessed separately and an appropriate conclusion is issued, which does not apply to the entire project as a whole.

Coordination with the bodies authorized to carry out State Sanitary and Epidemiological Supervision of standard projects developed with partial deviations from the requirements of 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 operating profile of an existing facility; 3) introducing new technology or changing existing technology; 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 of food construction

Objects

The main stages of the implementation of State Sanitary and Epidemiological Supervision over the construction of food facilities are:

Selective control over project development;

Control over the allocation of land for construction;

Examination of the construction project of food enterprises;

Linking the project to the area;

Construction control;

Control over the commissioning of the facility.
Selective control over project development. Organs and teaching
The State Sanitary and Epidemiological Service of Russia must select

immediate control over the development of projects in accordance with sanitary rules and regulations at all stages of the design of standard and individual construction. The sampling plan and its procedure are approved during the analysis of the sanitary and epidemiological situation and depend on data from 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 construction site is selected in accordance with land legislation, building codes and rules for the planning and development of 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 issue of allocating a land plot for construction, territorial institutions authorized to carry out State Sanitary and Epidemiological Supervision must conduct a survey and study it 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 raw material 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 contamination, dust, noise, odors, etc.). Based on the situational plan and technical data of the project, it is necessary to analyze: 1) the adequacy of the territory to accommodate the facility itself; 2) conditions for placing buildings and structures on the site; 3) the required size of the sanitary protection zone; 4) the danger of contamination of a food facility with liquid and solid waste from other facilities; 5) the possibility of creating favorable conditions for lighting, insolation and ventilation.

The structures provided for by the construction project must be located on the windward side in relation to industrial enterprises, sanitary, sewer, treatment plants and installations for municipal purposes 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 sanitary protection zone is established depending on the class of enterprises and usually ranges from 50... 100 m (for bakeries, confectionery factories, dairies - classes IV and V) to 500... 1,000 m (for meat processing plants - 408

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

It is not allowed to place food production facilities of classes I and II in residential areas and public recreation areas. The size of the sanitary protection zone 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 classes III...V - by decision of the Chief State Sanitary Doctor of a subject of the Russian Federation or his deputy.

The placement of class V food enterprises (shops, cafes), which do not require additional access roads and heavy truck traffic, is permitted in a residential area depending on specific social and living needs. For food items 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 selected for construction must have a calm topography with a slight slope, ensuring the outflow of precipitation from the territory. Otherwise, they look for ways to drain the water. If the terrain of the selected area is rugged, 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. The location of the facility in an area with landslides and in rock collapse zones is not allowed.

For 20 years before the start of construction, the site should not be used for a cemetery, cattle burial grounds or landfills. The soil should not be contaminated with pathogenic microorganisms, helminth eggs and larvae, and contain organic and chemical substances above the maximum permissible concentration. At the same time as the site, a source of water supply is selected, preferably a centralized one, if not available, a local one, as well as centralized or local wastewater collection and treatment facilities, routes and methods for waste removal.

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

After issuing a sanitary and epidemiological conclusion, local authorities make a decision on the allocation of the site, and then the urban land department local authorities The local government issues a building permit on the allocated site.

Examination of food enterprise construction projects. Individual and standard (with declared deviations) construction projects are subject to examination. Upon presentation project documentation a justification for the direction of the project must be given: a deviation from current norms and rules (with an indication) or the absence of approved norms and rules for this project. Accepted projects and accompanying documents are reviewed by a food hygiene doctor with the involvement, if necessary, of municipal hygiene doctors, occupational hygiene doctors, engineers and other specialists from hygienic research institutes, design and other organizations.

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

Explanatory note must contain the following information: 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, decoration of premises, data on water supply, sewerage, heating, ventilation, electrical supply, including the placement and operation of refrigeration chambers, organization of collection and removal (disposal) of waste.

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

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

The master plan allows you to estimate the size of the entire territory, its individual sites, the distance of buildings and structures from each other, calculate the density of buildings and the percentage of landscaping on the site, and the location of access roads. Great importance is attached to the correct location of individual objects on the construction site. Thus, production premises or workshops where perishable products are prepared, as well as warehouse premises, are recommended to be oriented to the north, north-east or north-west, and dining and sales areas, as well as staff premises - to the south, south-east and south-west. west. The economic zone must be located downwind of the production zone and be located at a distance of at least 25...50 m from it.

For different 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 plot - a through passage, or on one side of the plot - a roundabout). Areas of the territory intended for the movement of vehicles and pedestrians must have a hard surface (asphalt, concrete, etc.), areas for washing vehicles must be waterproof.

The area free from buildings, passages and passages must be landscaped with shrubs, trees and lawns - the landscaping must be at least 15%. It is not allowed to plant trees and shrubs that produce flakes, fibers, or pubescent seeds during flowering that can clog equipment and food products. Planting trees is recommended along the perimeter of the site, in front of production 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, and health centers.

When zoning the territory of food facilities, in most cases, two zones are distinguished - production and economic, which should, if possible, be separated. The production zone 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, chemical reagents, construction, flammable, lubricants, boiler room on liquid and

solid fuel, workshops, garages, sheds for storing containers, waste bins, a site for sanitary treatment of 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 (SZZ) (strict security zone) around an artesian well or mine well and a sanitary protection zone around treatment facilities should be allocated to the territory as an independent zone.

Sanitary gaps between buildings and structures illuminated through window openings must be no less than the height to the top of the eaves of the highest of the opposing buildings and structures.

Open warehouses for solid fuel and other dust-producing 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 household premises.

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

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 of their transportation, storage and use, the conditions of preparation, storage and transportation of finished products, the organization of quality control of raw materials, auxiliary materials, semi-finished products, finished products. products, composition of equipment, its throughput, placement, service conditions, equipment of production premises, organization of quality control of cleaning and sanitary treatment of premises, equipment, containers, utensils, tools, etc.

The drawings of the technological part of the project must contain data on the location of production and associated storage and utility rooms, their equipment, the movement of the main flows of raw materials, finished products, and waste. The location of production workshops must ensure consistency 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 technological lines. It is also important to exclude the possibility of intersection of counter flows of raw materials, semi-finished products, waste with finished products, transportation of semi-finished products not protected from environmental influences through the opening of space, as well as crossing the paths of finished food with dirty dishes, clean dishes with dirty dishes, paths of staff and customers , shoppers with ways to load products and deliver them to the counters.

Production premises 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 light conditions for food processing. Thus, dining rooms and distribution rooms should, as a rule, be placed on the same level and in direct connection with the hot and cold shops, washing tableware; vegetable, meat and fish shops when a public catering establishment operates on raw materials - between the warehouse premises and the cooking shop, and the vegetable shops are closer to the vegetable pantry and the exit to the production corridor.

Chambers for storing food waste must have independent access to the yard. The expedition should, if possible, be located as far as possible from the loading area, preferably on the opposite side. Production and warehouse premises should not be walk-through. 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 and also require special hygienic conditions. 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 the vestibule; It is not allowed to place them near rooms with high temperature and humidity. Refrigerated chambers, as well as rooms for storing and preparing food products for sale, cannot be located under showers, toilets, washing rooms and other rooms with sewer drains.

The selection and arrangement of technological equipment must fully comply with production tasks. The location of technological and refrigeration equipment must ensure easy access to it and compliance with safety rules in the workplace, create conditions for monitoring production process, 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 of approved materials. Separate forklifts and other means of transport must be provided for raw materials, finished products, technical products and waste.

In production premises, it is necessary to provide for optimal or acceptable parameters of temperature, relative humidity, air speed, 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 in the working area should not exceed the maximum permissible concentration, and noise and vibration should not exceed levels permitted 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 sanitary rules and normal. A set of premises must be required, without which it is impossible to organize this production and ensure its proper functioning. sanitary regime. All premises must have sufficient (required) area and cubic capacity, and in 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 located in separate buildings, an extension or built into the main production building. Household premises for workers in production workshops should be equipped like sanitary inspection rooms. Washbasins, shower nets and other sanitary equipment are calculated according to the number of workers in the largest shift.

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

To combat rodents, they include sealing holes in the walls, ceiling and floor, around technical entries - with brick, cement, cement-sand mortar with long metal shavings or steel sheets, upholstering warehouse doors with iron, laying a metal mesh with cells with a diameter of 12 mm under the floor boards . Hatches and ventilation openings must also be covered with metal mesh with cells with a diameter of no more than 5 mm.

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

The sanitary and technical part of the project contains data on water supply and sewer systems, methods of wastewater treatment, heating, ventilation, and artificial lighting. The water supply inlet must be located in an isolated, lockable room, have pressure gauges and taps for sampling water, check valves, and drainage drains. To avoid contamination of soils and water supply lines, water pipes are laid higher than sewer pipes. Water pipes in regions with cold climates must be laid below the soil freezing level, and sewer pipes - above, since the temperature of the wastewater is higher than the temperature of the tap water.

On the territory of the food industrial enterprise Storm drainage must be provided to collect precipitation, as well as water taps for cleaning the enterprise territory.

The floor plans must contain data that allows an assessment of the cold and hot water distribution network, slopes and drains for collecting wastewater, air gaps in the sewer network for receiving wastewater, and wastewater treatment devices.

For hot water supply 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 satisfy all the needs of the enterprise. Water demand is calculated in accordance with technological design standards and hygienic requirements. The technical water supply is designed to be separate from the drinking water supply. The pipelines of these water supply systems must be painted in different colors.

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

The sanitary and technical part of the project must contain detailed drawings of ventilation and heating systems. When examining a ventilation project, it is necessary to take into account the quality of the supply air, the need for its cleaning, the type of ventilation (supply, exhaust, mixed, general exchange, local, etc.), its equipment and power, and air supply speed. All this must be justified by microclimatic parameters and indicators of indoor air pollution in connection with technological process and the sanitary and hygienic requirements for them.

To localize harmful substances in rooms where they are emitted harmful substances, aerosols, excess heat and moisture, a negative imbalance should be established (i.e. with a predominance of exhaust over inflow); in rooms where there are no harmful emissions, there is a positive imbalance (inflow prevails over exhaust). In workshops with significant heat generation, air conditioning should be provided. Air cooling curtains should be designed at the openings of the furnaces; air blowing - when workers are constantly at stoves, ovens and other heated equipment that generates a significant amount of radiant heat (300 kcal/m2 or more for 1 hour).

Quantity of sanitary and sanitation equipment and specific technical requirements for its operation are established by the relevant sanitary and construction regulations. Optimal equivalent levels of intermittent sound in a food plant should not

exceed 70 dBA. In rooms that generate noise, it is necessary to provide for finishing the walls and ceiling with sound-absorbing materials in the sound absorption range of 250...300 Hz.

If the presented project fully complies with the current sanitary rules and regulatory 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 construction standards and regulations, instead of the project examination stage, the project is linked to the area.

Linking the project to the area. When using approved standard projects, the “local reference” project is subject to agreement with territorial institutions authorized to carry out State Sanitary and Epidemiological Supervision. If individual and re-construction projects fully comply with the rules and regulations (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.

During georeferencing, the following are assessed:

General plan of the site;

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

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

Recycling of foundation structures in connection with hydrogeological
gical and topographical conditions;

Development of connections to water supply and sewerage networks
tions, district heating, gasification, electrification, communications; bonds
fishing adjacent to overpasses, tunnels, other transport
structures and communications;

Thickness of external walls or enclosing insulating layer
structures, compliance of load-bearing structures covering with snow
gov and wind loads in the construction area, number and type
pov heating and ventilation devices, answering
corresponding to the climatic conditions of the construction area.

Construction control. The purpose of supervision at the construction stage is to ensure control of the 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 visiting a facility under construction and, as a rule, includes three stages:

Checking the correctness of laying the foundation;

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

Quality control finishing works and implementation of measures
environmental protection activities.

Control over the commissioning of the facility. Acceptance and commissioning of facilities after 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 approval from institutions authorized to carry out State Sanitary and Epidemiological Surveillance. In this case, the main attention should be paid to:

Fulfillment of the requirements of the master plan in terms of zoning
territory, building density, landscaping,
installation of access roads, equipment of product delivery points
tion and waste disposal;

Compliance with the layout of premises and their finishing installations
requirements and characteristics included in the project;

Complete installation of planned equipment (technical
logical, sanitary, transport) and quality
its adjustments;

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

The quality of water, air quality in closed work spaces, noise,
vibration, electromagnetic radiation;

Organizational and technical capabilities of implementation
perform production control;

Organization of activities to prevent pollution
environment.

During the acceptance of a food facility and its commissioning, it is necessary to carry out a test run using all installed equipment (in full technological cycle mode) and obtaining a pilot batch of products. At the same time, the feasibility of implementing the proposed programs is assessed. production control in full. Samples of food products are subjected 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 products produced, the institution authorized to carry out State Sanitary and Epidemiological Supervision approves the production control program and issues a permit for the ongoing operation of the food facility.

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