TOPIC 7: THE ROLE OF SANITARY AND HYGIENIC REQUIREMENTS IN THE ACTIVITIES OF THE RESTAURANT BUSINESS.

1. SANITARY AND HYGIENIC REQUIREMENTS FOR RESTAURANT HALLS

Sanitary and epidemiological, veterinary, and phytosanitary control over meat, dairy, fish, and plant products has been established over all catering establishments located within the territory of the Republic of Uzbekistan. Sanitary and epidemiological surveillance of enterprises, facilities, and food products is carried out on the basis of the Law of the Republic of Uzbekistan dated 26.08.2015 No. ЗРУ-393 "On Sanitary and Epidemiological Well-being of the Population" (https://lex.uz/ru/docs/-2732587 ). In accordance with this law, all departments, enterprises, institutions, organizations, and associations located in the territories of the republic, regardless of their departmental subordination and forms of ownership, are obliged to comply with sanitary norms, rules, and hygiene requirements and are subject to state sanitary supervision.

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• This law regulates social relations in the sphere of ensuring public well-being and radiation safety in sanitary and epidemiological matters, strengthens the right of the population living in the territory of the republic to a favorable environment, other related rights, and guarantees for their implementation.

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• The Republic's State Sanitary and Epidemiological Service carries out state sanitary supervision over compliance with the requirements of sanitary norms, rules, and hygienic standards by all state bodies, enterprises, institutions, organizations, and associations.

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• Sanitary and epidemiological stations will be created in the regions, cities, and districts of the republic as a practical body of sanitary and epidemiological control. Sanitary-epidemiological stations are considered medical-preventive institutions performing work. Therefore, it establishes and ensures the implementation of sanitary and anti-epidemiological measures and implements state sanitary control.

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• State Sanitary Supervision Sanitary and Epidemiological Stations (SES) carry out preventive and current sanitary control throughout the republic. The staff of SES employees includes, along with other areas, the staff of a nutrition hygiene doctor.

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• Sanitary and epidemiological service departments are headed by chief sanitary doctors of regions, cities, and districts. Sanitary doctors, their deputies, and doctors for food hygiene can enter restaurants and catering establishments without any obstacles, check the quality of prepared and prepared dishes, products, and the sanitary condition of the enterprise.

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• Similarly, all restaurants and catering establishments operating in the republic must not only meet sanitary and hygienic standards but also fully comply with all internal regulations and requirements to provide quality and satisfactory service to customers. In addition, proper nutrition of customers, standard level of services, compliance with the requirements of equipment, the condition of the dishes used, and compliance with hygiene requirements are one of the necessary factors in the operation of restaurants and other types of catering enterprises in the future.

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• Table chairs installed in dining halls of restaurants and cafes are covered with colored decorative plastic or heat-resistant varnishes. In restaurants where the dining table is served with a tablecloth, the table surface is covered with fabric or soft cloth. They extinguish the noise caused by the placement of kitchen utensils and dishes, and also ensure the stability of the dishes. Seating equipment (seats) must have a comfortable shape, strength, and minimal dimensions.

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2. SANITARY AND HYGIENIC REQUIREMENTS FOR RESTAURANT EMPLOYEES

• Restoranlar va ovqatlantirish korxonalarining eng muhim va mas’uliyatli xodimlaridan biri bu ofitsiantlardir. Ofitsiantlarining kasbi artist faoliyatiga o‘xshab ketadi. Artistlar tomoshabinlar bilan bog‘langanidek, ofitsiantlar ham zaldagi mi-jozlar bilan uzluksiz aloqada bo‘ladi. Ofitsiantlar zalda psixologik muhit yaratadi, ularning harakati, muomalasi mijozlarda bu restoran haqida ijobiy fikr paydo bo‘ladi.

• A lot depends on the appearance, behavior, and self-control of the waiters. Politeness should be visible on the waiter's face, that is, he is of medium height, with well-groomed hair, and a beautiful figure adds beauty to the restaurant hall. This nature-given beauty, good hearing ability, and detailed word expressions create a positive attitude towards waiters among restaurant visitors.

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• All employees of catering establishments must undergo a medical examination. The purpose of this is to ensure that the disease is not transmitted to others through food, and that the restaurant staff and visitors are healthy.

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• Requirements for personal hygiene of restaurant staff. Strict adherence to personal hygiene requirements is one of the main sanitary and hygienic requirements aimed at preventing infectious diseases and poisonings caused by microbes entering ready-made meals and clean dishes. Because cooks, confectioners, bakers, waiters, and dishwashers use dishes, knives, spoons, and forks for serving food products and ready meals throughout the workday. According to personal hygiene rules, a number of hygiene requirements are imposed on the care of the body, hands, and oral cavity, sanitary clothing, and the sanitary order of the enterprise. Restaurant and catering enterprise employees are obliged to strictly observe them.

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• It is known that the human body is covered with whole skin. Through the skin, thermal energy and harmful substances produced as a result of metabolism are released into the environment. In addition, a person breathes air through their skin. If employees of restaurants and catering establishments (cooks and confectionery chefs producing ready-made dishes and dough confectionery products, dishwashers) do not comply with personal hygiene requirements, i.e., do not maintain chronic body cleansing, the skin pores may be filled with harmful substances released with sweat.

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• Bunday hollarda inson o‘zini yomon his etib, uning mehnat samaradorligi ishlab chiqarilayotgan mahsulotlar sifatiga va tozaligiga bo‘lgan e’tiborining susayishiga olib keladi. Bundan tashqari tananing kir to‘plangan qismida mikroorganizmlar rivojlanib tayyor taomlarga va toza idishlarga tushishi ham mumkin. Shuning uchun ham xodimlar har kuni gigiyena talablariga rioya qilgan holda dush qabul qilishi va qo‘llarini tirsaklarigacha ish boshlashdan oldin sovunlab yuvishlari zarur.

• Restoranlar va ovqatlantirish korxonalarining xodimlari qo‘llarida kasalliklar keltirib chiqaradigan mikroorganizmlar (salmonellalar va gijja tuxumlari) bo‘lishi hamda xomashyo, yarim tayyor va pishgan mahsulotlarga ishlov berganda ular to‘g‘ridan - to‘g‘ri tayyor taomlarga tushishi mumkin. Shu sababli oshpazlar, oshpaz - qandolatchilar, ofitsiantlar va idish - tovoqlarni yuvadigan xodimlar ish boshlashlaridan oldin hamda hojatxonadan keyin qo‘llarini yaxshilab yuvishlari va dezinfeksiya qilishlari talab qilinadi. Qolgan paytlarda taomlar tayyorlash jarayonida oshpazlar va oshpaz - qandolatchilar har bir ishlab chiqarish jarayonini tugatgandan so‘ng, ofitsiantlar esa taom qoldiqlarini va foydalanilgan idish - tovoqlarni yig‘ishtirib olganlaridan keyin qo‘llarini sovunlab yuvishlari shart.

A NUMBER OF REQUIREMENTS ARE ALSO IMPOSED ON WEARING SANITARY CLOTHING. THE MAIN ONES ARE:

sanitary clothing must be well ironed, since most of the microorganisms in it are destroyed during ironing;

When wearing a jacket and apron, the apron must be tied over the jacket, not under it;

a hat or headscarf wrapped around the head should completely cover the hair of employees;

During work, sanitary clothing must not be dirty and kept clean, and must not be folded;

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• It is prohibited to carry foreign objects in the pockets of sanitary clothing;
• it is recommended to wash hands with soap in the morning before putting on sanitary clothes, and immediately remove them after work and leave them in a designated place. It should also be noted that sanitary clothing cannot be stored together with personal clothing. It is also forbidden to wash personal and sanitary clothing together; they are washed separately.
• It is strictly forbidden to go to the toilet in sanitary clothing, walk on the street, and work on the street;

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• Before serving dishes, cooks must change their sanitary clothes and wear clean ones;
• Personal clothing worn under sanitary clothing must be very thin, comfortable and made of cotton fabric, and footwear used in production must have a rubber leather pad and low heels;
• wearing badges (badge) and pins (brushes) on sanitary clothing is prohibited by sanitary rules.

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3. DISINFECTION, DISINSECTION, DERATIZATION, AND DEODORIZATION MEASURES

• There is every catering enterprise whose activities are directly related to compliance with sanitary and hygienic requirements. According to current sanitary and hygienic rules, the presence of epidemiologically hazardous insects (mosquitoes, flies, cockroaches, ants, etc.) and rodents is prohibited in catering establishments. Especially in the winter season, their appearance indicates that they have settled in production enterprises and workshop premises, and that an unsanitary situation has arisen there. In order to prevent the absence and development of insects and rodents in feeding enterprises and to improve the sanitary condition of the enterprise, a number of hygienic measures are carried out against them.

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• One of such measures is a complex of disinfection measures aimed at destroying harmful microorganisms (microbes, viruses, fungi, and molds), which affect the quality of products, semi-finished and finished products, cause infectious diseases, and cause food poisoning.

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• The word disinfection in French means "des" - destruction and in Old Latin "infektio" - poisoning.
• Disinfection is used in places where people work, animals, and diseases are at risk. Especially in catering establishments, as soon as there is a risk of poisoning, it is necessary to immediately carry out the disinfection process.

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THERE ARE SEVERAL TYPES OF DISINFECTION. OF THESE:

• In addition, there are two methods of disinfection: natural and chemical. The natural method includes high temperature, ultraviolet, X-rays, and ultrasound.
• High-temperature boiling refers to boiling, washing in hot water, and using hot steam. Disease-causing microorganisms are mesophiles, and this method is used because they cannot tolerate high temperatures. Most mesophiles
• They die within minutes at 80°C to 100°C, and even faster at temperatures above 100°C.

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• Boiling fabric items for 30 minutes is the most optimal sterilization method. Dry heat treatment is carried out at a temperature of 180°C for 1-2 hours. Thermal disinfection of textile products is also possible using steam at 100°C, often at 115-120°C. This method prevents various chemical elements from entering food products.
• After the completion of the disinfection process, all items involved in the process must be thoroughly washed. Disinfectants in food products are administered with special instructions and caution in the manner approved by the relevant authorities and established by the state epidemiological organization.

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• Disinfestation is a measure to eliminate insects found in places where humans and domestic animals eat, and the French word "des" means to destroy and "insectum" means insect, that is, to fight insects.

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• In the soil and climatic conditions of Uzbekistan, mainly yellow and black cockroaches are developed, which appear in the food industry, including food enterprises and in human settlements, since they feed mainly on products consumed by humans. Therefore, in catering enterprises, food and raw materials, semi-finished products, finished products, kitchen utensils and dishes, various equipment, when in contact with cockroaches, can be contaminated with pathogenic microorganisms that cause infectious diseases (heart disease, cholera, etc.). This is one of the factors that pose a threat to human health.

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• Deratization is a measure to eliminate rodents, mainly rats and mice, from the Latin "de" - elimination, from the French "rat" - rat, that is, elimination of rodents.

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• From rodents, house mice and rats appear in food processing plants and kitchen warehouses. They are considered not only epidemiologically dangerous, but also economically harmful. In addition to transporting pathogenic microorganisms that cause various infectious diseases (i.e., tularemia, plague, fungi, etc.), they pierce through various products, items, and bags stored in food service facilities and canteens, and also damage wooden equipment and inventory by gnawing them.

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• When these rodents come into contact with food products, equipment, and inventory, they become contaminated with pathogenic microorganisms and other contaminants.
• There are several methods of combating rodents, among which biological, chemical, and mechanical methods are widespread. In mechanical methods, various traps and snares are used. In the biological method, rodents can be caught and killed with the help of cats. The main method of combating rodents is the chemical method, based on the preparation of poisonous bait from chemical preparations in food and raw materials.

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• Deodorization is the elimination or elimination of foul odors, which in French means "des" - elimination, and in Latin "odoratio" - smell, that is, the elimination of odors.
• Any odor emanates, including unpleasant (solid, liquid, gaseous) substances. It is very important to determine the cause of the odor. The release of organic compounds (from humans, animals, and food products) from the soil creates unpleasant odors. The secret to hiding or eliminating these odors is deodorization. If the smell leads to infectious risks, it needs to be disinfected earlier.

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• The choice of agents depends on the degree of surface contamination and the type of contamination. Usually, dust is found in food residues and containers, technical devices in feeding areas.
• Alkaline and acidic detergents have a much better effect on difficult-to-remove laundry, but caution is required. Removing stains from the surface of any item using moderately neutral cleaning agents is harmless to human skin. Therefore, disinfection is mandatory after cleaning.

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• Conclusion. All restaurants and catering establishments must fully comply with certain sanitary and hygienic requirements and rules, not only buildings and halls but also service personnel must comply with these requirements and maintain cleanliness. Because from the above thoughts, it became clear that every employee of a restaurant and catering establishment, as well as the customers who visit the restaurant, are responsible for their own life.

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