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What foods are not allowed to be used in the nutrition of students. Nutrition recommendations for schoolchildren

Meals in schools and other educational institutions have been trying to regulate the authorities for a long time. Earlier, Rospotrebnadzor had already drawn up various regulations and lists, which included products allowed and not allowed for schoolchildren. However, all of them were still purely advisory in nature, and children continued to be served and sold cakes, chips and other harmful goodies.

Now, sending their child to school, parents can be sure that pocket money will not harm children's health. From October 1 this year, Russian schools will be banned from selling products that experts have regarded as unhealthy. It is interesting that not only traditional chips, sweets, soda, etc. were included in this list, but also quite healthy meals, which can deteriorate during a short period of storage in the school cafeteria.

Among the latter, for example, fried eggs, dishes from mushrooms and prepared with their use, various sauces, including regular mayonnaise, jellied dishes, pastries with cream and even naval pasta. In addition, raw smoked sausages, pickled vegetables and fruits, dairy products based on vegetable fats, canned snacks, okroshka and cold soups, and even apricot kernels ().

Of the drinks banned now, natural coffee, alcohol, energy drinks, kvass and milk “from farms that are unfavorable for the incidence of farm animals, as well as those that have not undergone primary processing and pasteurization.” Such intricate formulations, by the way, are a dime a dozen in the document. For example, “cereals, flour, dried fruits and other products contaminated with various impurities or infected with barn pests” are prohibited for sale at school. Well, let's suppose that the presence of these same pests can be detected during a routine sanitary inspection of products, and bad cereals are unlikely to get into the school cafeteria. But what about the ban on "eggs with contaminated shells, with a notch," flow "," battle "" or on "fruit and vegetable products with signs of spoilage." All of the listed flaws can appear, for example, on an egg at any time, even just before the products go into business, so whether or not to use a soiled egg remains on the conscience of the canteen worker. It's hard to imagine that every chef will have an inspector behind his back, but will they somehow control the implementation of the norms? How exactly is still unclear.

In general, looking at the list of what children should not eat, you might think that almost nothing is allowed. To facilitate the task of school buyers, officials have compiled an alternative list of what is possible. And they carefully indicated in what portions. For example, for a child from 11 to 18 years old, the allowed norm of products looks like this: cottage cheese - 60 g, milk - 300 g, pasta - 20 g, cereals - 50 g, potatoes - 250 g, fresh vegetables- 400 g, fresh fruit - 200 g, meat - 86 g, poultry - 60 g, fish - 80 g.

In addition, the document details what and how much nutrients the child should receive daily, as well as recommendations for combining various foods with the appropriate amount of nutrients. So, according to state experts, a teenager from 11 to 18 years old should receive 90 g of protein, 92 g of fat and 383 g of carbohydrates. The energy value of everything eaten per day should be 2713 kilocalories.

By the way, the list of recommended products also contains specially fortified drinks, pastries, cereals, and so on. According to SanPin, all schools must carry out mandatory fortification baby food, for which the document provides for a special reporting form in the form of a “Journal of fortification of third and sweet dishes”.

Name of products	The number of products depending on the age of students
	in g, ml, gross		in g, ml, net
	7-10 years old	11-18 years old	7-10 years old	11-18 years old
Rye bread (rye-wheat)
wheat bread
Wheat flour
Cereals, legumes
Pasta
Potato
Fresh vegetables, herbs
Fruits (fruits) fresh
Dry fruits (fruits), incl. rose hip
Fruit juices, fortified drinks, including instant
Trimmed meat (meat on the bone) 1 cat.

fillet fish
Sausages
Milk (mass fraction of fat 2.5%, 3.2%)
Dairy products (mass fraction of fat 2.5% 3.2%)

This document has been developed in accordance with the Concept of State Policy in the field of healthy eating of the population of the Russian Federation, indicating that catering for schoolchildren is one of the priority areas for the activities of health authorities, the State Sanitary and Epidemiological Service and educational authorities, as well as in accordance with the order of the President of the Russian Federation, the Decree of the Government of the Russian Federation and the order of the Head of the Federal Service for Surveillance in the Field of Consumer Rights Protection and Human Welfare N 54 of February 27, 2007 "On measures to improve the sanitary-epidemiological, supervision of catering in educational institutions."

The sale of products through school canteens, along with hot school breakfasts and lunches, is the most important factor in meeting the needs of children for basic nutrients and energy. In this regard, one of important conditions optimization of children's nutrition is the formation of a range of buffet products.

Real assortment food products, recommended for sale through the school buffet system, developed by the State Research Institute of Nutrition of the Russian Academy of Medical Sciences, Rospotrebnadzor and the Moscow Foundation for the Promotion of the Sanitary and Epidemiological Welfare of the Population, is based on modern ideas about optimal nutrition and includes mainly foods with the highest nutritional value. At the same time, the list divided products into products with higher and lower nutritional value. The recommended range of products includes mostly individually packaged ready-to-eat industrial foodstuffs, which ensures their hygienic safety.

Along with the recommended products, the assortment includes a list of food products not recommended for sale in school canteens, which include many products that are popular among schoolchildren, but are characterized by low nutritional value.

The recommended range of food products for sale in school canteens.

N p / p	Name of food products	Weight (volume) of a serving, packaging	Notes
milk and dairy products
1.	Pasteurized or sterilized milk, incl. fortified*	in small package	with m.d.zh. 2;5%, 3.2%, 3.5%
2.	Milk drinks, cocktails, puddings, desserts of industrial production, thermized	in small package	With mass fraction sugar no more than 10%
3.	Fermented milk products (kefir, biokefir, fermented baked milk, yogurt, etc.) with viable microflora*	in small package	with m.d.zh. 2.5%, 3.2%, 3.5% and sugars, not more than 10%, not subjected to heat treatment; if there is a refrigerated counter in the buffets
4.	Yogurt products (yogurt, fruit, etc.)	in small package	with m.d.zh. not more than 3.5% and sugars not more than 10%
5.	Cream	in small package	with m.d.zh. ten%
6.	Different kinds of ice-cream	in small package
7.	Cheese curds in assortment		in the presence of a refrigerated counter
8.	Curd products in assortment, incl. fortified*	in portion pack	with m.d.zh. no more than 9%, using a refrigerated counter
9.	Hard cheeses (for making sandwiches)*		in the presence of a refrigerated counter
10.	Processed cheeses (mild varieties, without spices)	in small package	with m.d.zh. no more than 30-35%, in the presence of a refrigerated counter
Fruits and vegetables
11.	Fresh fruits (apples, pears, tangerines, oranges, bananas, kiwi, etc.)*		washed
12.	fruit and vegetable salads industrial production	in individual packaging	in the presence of a refrigerated counter
13.	Fresh vegetables (tomatoes, cucumbers)*		washed
14.	Canned fruits and vegetables, fruit and vegetable puree industrial production	in small package
Sausages
15.	Sausages, sausages for children and sausages, (specialized types for school meals), including in the test
16.	Cooked-smoked sausages (for making sandwiches), specialized types for school meals		in the presence of a refrigerated counter
Beverages
17.	Fruit juices and nectars (fruit) and vegetable natural industrial production *	in small package
18.	Fortified industrial drinks, ready-made or dry instant (instant)*
19.	Bottled drinking water - mineral drinking, non-carbonated and lightly carbonated	in small package
20.	Tea, cocoa or coffee drink, rosehip drink
21.	Juice containing soft drinks, including fortified with micronutrients, with reduced sugar content
22.	Kissels fortified from instant concentrate		preparation immediately before implementation
Bakery products
23.	Bread (rye-wheat, grain with bran), as well as specialized types of bakery products enriched with micronutrients		bread "Molodetsky", "School", "Student", etc., buns "School"
24.	Flour baked culinary products (pies with jam, cabbage, potatoes, rice, etc.)		in assortment
25.	Biscuits, crackers, biscuits, incl. fortified*		in assortment
26.	Homemade sweet dishes (baked apples, apples stuffed with fruit, vegetable and cereal fillings, charlotte, fruit and milk jelly)		in the presence of a refrigerated counter, the implementation period is no more than 3 hours
27.	Jam, jam, jam, honey	in portion pack	in assortment
28.	Wheat and rye croutons	in small package	no hot spices
29.	Popcorn	in small package
30.	School pizza in assortment		subject to the provision of heat treatment in a school cafeteria
31.	Dry breakfasts (cereals, potatoes), incl. fortified	in portion pack	in assortment
Confectionery products, including those enriched with vitamins and microelements
32.	Waffles Gingerbread Pastila Marshmallow Marmalade Chocolate Chocolates	in individual packaging	in assortment
Nuts and dried fruits
33.	Nuts, dried fruits, shelled oilseeds, cereal flakes, dried fruits and mixtures thereof*	in portion pack
Sugar in portions
Other products
34.	Chicken broth from a natural concentrate of industrial production		Preparation immediately before implementation

_____________________________

* - products with a higher nutritional value, preferred for sale

2. Hamburgers, cheeseburgers.

3. Sucking and chewing sweets with a high sugar content.

4. Highly carbonated drinks.

5. Flour fried culinary products.

6. Koumiss and other fermented milk products containing ethanol (more than 0.5%).

7. Non-alcoholic tonic liqueurs.

8. Natural coffee.

Guidelines N 0100 / 8606-07-34 "Recommended assortment of food products for sale in school canteens" (approved by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare of 08.24.2007)

State Research Institute of Nutrition RAMS

Academician of the Russian Academy of Medical Sciences, prof. Tutelyan V.A., prof. Horse I.Ya., Ph.D. Volkova L.Yu., Dimitrieva S.A., Ph.D. Kopytko M.V., Larionova Z.G.

Federal Service for Supervision of Consumer Rights Protection and Human Welfare Aksenova O.I., Yanovskaya G.V.

Moscow Foundation for the Promotion of Sanitary and Epidemiological Welfare of the Population Ph.D. Tobis V.I., Otrishko M.G.

This document is intended for physicians of state sanitary and epidemiological supervision bodies, pediatricians, dietitians, specialists from bodies and institutions of Rospotrebnadzor, directors and deputy directors for social issues of educational institutions, specialists from enterprises of various forms of ownership that organize meals for students in schools and others. specialists involved in catering for students of educational institutions.

With a round-the-clock stay, at least five meals a day must be provided. 1 hour before bedtime, as a second dinner, children are given a glass of fermented milk product (kefir, fermented baked milk, yogurt, etc.).

Intervals between meals should not exceed 3.5-4 hours.

It is necessary to observe the rules of personal hygiene by all employees of the catering department without exception.

Healthy persons who have undergone a medical examination in accordance with the current orders and instructions, as well as those who have attended a hygiene training course with passing a test, are allowed to work at the catering unit.

Monitoring compliance with the deadlines for passing (at least once every 3 months) medical examinations is assigned to the school health worker.

Each employee must have a personal medical book, which includes the results of medical examinations, information about infectious diseases, and the passing of the sanitary minimum.

Enterprise personnel Catering must observe the following rules of personal hygiene:

Come to work in clean clothes and shoes;

Leave outerwear, headgear, personal items in the dressing room;

Cut nails short;

Before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes in a specially designated place, after visiting the toilet, wash your hands thoroughly with soap, preferably disinfectant;

If there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical institution for treatment;

Report all cases of intestinal infections in the worker's family.

In the catering departments of schools it is strictly prohibited:

When preparing dishes, culinary and confectionery products, wear jewelry, varnish your nails, fasten overalls with pins;

Eating, smoking in the workplace. Eating and smoking are allowed in a specially designated room or place.

Every day, before the start of the shift, the health worker conducts an inspection of open surfaces of the body for the presence of pustular diseases in all workers. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrhs of the upper respiratory tract are not allowed to work, but are transferred to another job. The results of the inspections are recorded in the journal of the established form.

Each catering unit should have a first aid kit with a set of medicines for first aid.

The organization and diet of students in educational institutions are subject to mandatory coordination with the bodies of the State Sanitary and Epidemiological Supervision.

Hot meals for students must be organized by classes (groups) at breaks, lasting at least 20 minutes, in accordance with the mode of training sessions. In boarding schools, meals for students are organized in accordance with the daily routine. Each class (group) in the canteen should be assigned certain dining tables.

The organization of serving students with hot meals is recommended to be carried out by preliminary setting tables and (or) using distribution lines.

Preliminary table setting (serving) can be carried out by children on duty over 14 years old under the guidance of a teacher on duty.

The presence of students in industrial premises dining room. It is not allowed to involve students in work related to cooking, peeling vegetables, distributing prepared food, cutting bread, washing dishes, cleaning rooms.

List of products and dishes that are not allowed for sale

in public catering educational institutions

1. Food products with expired shelf life and signs of poor quality.

2. Leftover food from a previous meal and food prepared the day before.

3. Fruit and vegetable products with signs of spoilage.

4. Meat, offal of all types of farm animals, fish, poultry that have not passed veterinary control.

5. Offal, except liver, tongue, heart.

6. Ungutted bird.

7. Meat of wild animals.

8. Eggs and meat of waterfowl.

9. Eggs with contaminated shells, with a notch, "tek", "battle", as well as eggs from farms that are unfavorable for salmonellosis.

10. Canned food with broken cans, bombed, "crackers", cans with rust, deformed, without labels.

11. Cereals, flour, dried fruits and other products contaminated with various impurities or infected with barn pests.

12. Any food products of home (not industrial) production.

13. Cream confectionery(pastries and cakes).

14. Brawn, products from meat trimmings, diaphragms; head pulp rolls, blood and liver sausages.

15. Cottage cheese from unpasteurized milk, flask cottage cheese, flask sour cream without heat treatment.

16. Prostokvasha - “samokvass”.

17. Mushrooms and products (culinary products) prepared from them.

18. Kvass.

19. Milk and dairy products from farms that are unfavorable for the incidence of farm animals, as well as those that have not undergone primary processing and pasteurization.

20. Raw-smoked meat gastronomic products and sausages.

21. Dishes made from meat, poultry, fish that have not undergone heat treatment.

22. Deep-fried foods and products;

23. Food products not provided for in Annex No. 9

24. Vinegar, mustard, horseradish, hot peppers (red, black) and other hot (hot) seasonings.

25. spicy sauces, ketchups, mayonnaise, canned snacks, pickled vegetables and fruits.

26. Natural coffee; tonic, including energetic drinks, alcohol.

27. Cooking fats, lard or lamb, margarine and other hydrogenated fats.

28. Nucleus apricot kernel, peanut.

29. Carbonated drinks.

30. Dairy products and ice cream based on vegetable fats.

31. Chewing gum.

32. Koumiss and other fermented milk products containing ethanol (more than 0.5%).

33. Caramel, including candy.

34. Canned food.

35. Jellied dishes (meat and fish), jellies, herring mincemeat.

36. Cold drinks and fruit drinks (without heat treatment) from fruit and berry raw materials.

37. Okroshka and cold soups.

38. Naval pasta (with minced meat), pasta with chopped egg.

39. Fried eggs.

40. Patés and pancakes with meat and cottage cheese.

41. First and second courses from/based on instant dry food concentrates.

When forming the diet of children and adolescents and cooking, the basic principles of organizing a rational, balanced, sparing diet should be observed, providing for:

conformity energy value(calorie content) of the diet by the age-related physiological needs of children and adolescents;
providing in the diet a certain ratio (balance) of the main nutrients in grams;
filling the deficiency of vitamins and other trace elements in the nutrition of schoolchildren by adjusting recipes and using enriched foods;
maximum dietary diversity (diversity is achieved through the use of a sufficient range of products and various ways cooking);
technological processing products, providing taste qualities culinary products and preservation nutritional value;
compliance with the optimal diet and proper distribution daily ration individual meals throughout the day.

The institution should have an approximate 2-week menu developed on the basis of physiological needs for nutrients and approved standards, and have a sanitary and epidemiological conclusion for compliance with sanitary rules and standards.

Certain foods such as bread, milk, meat, butter and vegetable oil, sugar, vegetables should be included in the menu daily. Fish, eggs, cheese, cottage cheese, sour cream can be given 2-3 times a week. Avoid repeating the same dishes throughout the day and for several days.

Breakfast should consist of a snack, a hot dish and a hot drink, it is recommended to include vegetables and fruits.

Lunch should include an appetizer, a first course, a second course (a main hot dish of meat, fish or poultry) and a sweet dish. As an appetizer, you should use a salad of cucumbers, tomatoes, fresh or sauerkraut, carrots, beets, etc., with the addition of fresh herbs. It is allowed to use portioned vegetables (optional garnish) as an appetizer. To improve the taste, you can add fresh or dry fruits to the salad: apples, prunes, raisins and nuts.

Dinner should consist of a vegetable (curd) dish or porridge; the main second course (meat, fish or poultry), a drink (tea, juice, jelly). Additionally, it is recommended to include, as a second dinner, fruits or sour-milk products and bakery or confectionery products without cream.

In the absence of any products, a replacement should be selected for them, equivalent in terms of the content of basic nutrients, according to the product replacement table.

Nutritional standards must comply with the standards approved by the Decree of the Government of the Russian Federation. For malnourished, weakened children, as well as for adolescents who significantly exceed the norms of physical development, additional nutrition can be provided at the conclusion of a doctor.

In all educational institutions, with the stay of children and adolescents in them for more than 3-4 hours, hot meals are organized, as well as sales (free sale) ready meals and buffet products (ready-to-eat products, industrial production and culinary products for intermediate meals for students) in a sufficient range for cash and non-cash payments.

For the organization of additional meals for children and adolescents (buffet) on sale must be bakery products at least 1-2 items. Bakery products (including rich ones) enriched with vitamins (vitamin-mineral mixtures) are sold.

For sale in canteens and canteens of educational institutions, as part of an additional range of food products for free sale, it is possible to recommend cereal breakfast cereals enriched with vitamins and minerals (weighing up to 50 g in a package, except for chips fried in oil), it is limited to include popcorn, plain croutons without flavoring additives, except for natural ones (dill, garlic, etc.).

In canteens and buffets in educational institutions, flour confectionery products (gingerbread, gingerbread, muffins, rolls, wafers, and other products, except for cream ones) of industrial production in individual portioned (weighing up to 100 g) packaging, as well as flour confectionery products can be sold in a limited assortment own production weighing up to 100 g (except products with cream).

From ready-made dishes and home-made culinary products, salads and home-made vinaigrettes (serving size from 30 to 200 g) are recommended for sale in buffets. Salads are dressed directly upon sale. From hot dishes, sausages baked in dough are recommended; boiled sausages with garnish; school pizza (50-1 OOg). Sausages can be cooked immediately before sale using microwave ovens. You can also serve hot sandwiches (with cheese, boiled or semi-smoked sausage, etc.). Hot sandwiches are prepared immediately before sale using convection heating or microwave ovens. The term for the implementation of these products is 3 hours from the moment of preparation with the obligatory use of refrigerated counters.

When organizing preferential meals for students at the expense of budgetary funds (or other sources of funding), it is preferable to organize meals in which all students receive hot breakfasts (on the second shift - afternoon snacks). At the same time, primary school students and children from low-income and socially unprotected families should be provided with full-fledged hot breakfasts in the first place.

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The Ministry of Agriculture will ban state purchases of imported cucumbers and tomatoes. The restrictions are expected to come into effect from April 2020. The notice of the beginning of the development of changes was posted on the portal of draft regulatory legal acts. They will supplement the list of food products according to government decree No. 832 of August 22, 2016 on restrictions on the admission of certain foreign food products.

It is noted that these vegetables are produced in sufficient quantities in protected ground in Russia.

Describing the item to be purchased

The customer must write down the technical and qualitative properties of the products in the documentation (clause 1, part 1, article 33). It is forbidden to use brand names, country of origin, trademarks. The latter are only relevant if they have the phrase "or equivalent" next to them.

Indicators (minimum, maximum and unchanged values), units of measurement and characteristics of goods and services are indicated in accordance with technical regulations and standards (GOSTs, SanPiN, hygiene standards, etc.).

From 07/02/2019, use the description of some food products from the catalog of goods, works, services (KTRU). For example, beans and lentils.

Not all foodstuffs from CTSD are described using CTSD. Specify the date of mandatory use in the catalog.

In such procedures, the documentation includes a product specification (clause 3, part 1, article 33) and establishes requirements for product packaging, conformity assessment, processes and production methods. The product can be presented like this: “cottage cheese, cheese”. And the description of catering, in addition to the specification, contains a schedule for the provision of services, a menu, a description of the processes: “schedule, menu, processes”.

Products have an expiration date, so the documentation must include a requirement for it (clause 4, article 33). For example, the residual period may be at least 80%. Then milk, which is stored for 10 days, must be delivered and accepted by the buyer no later than on the 2nd day after the manufacture of the product.

Setting limits

Accept goods

Acceptance of food under 44-FZ is carried out according to the rules and terms specified in the contract (clause 13, article 34 of 44-FZ). All actions are carried out by a representative of the customer or an acceptance committee (from 5 people). At this stage, the customer conducts an examination (independently or with the involvement of experts). Subject to control:

Quantity and quality of products.
Conditions of carriage.
Best before date.
Packaging safety.
Employees directly working with the goods (when catering).