Responsibility for harm which belongs to category of standard production and economic risk, and also for uncollected the enterprise, institution, the organization the income and for the harm done by the worker who visited in emergency position cannot be conferred on workers.
5 The worker has to be provided with sanitary clothes, means of individual protection and sanprinadlezhnost. The recommended norms of free delivery of special clothes, special footwear and other means of individual protection:
Development and improvement of public catering is possible in case design of dining rooms, cafe, etc. will be conducted with application of new forms of service, advanced technology of production and rational methods of placement of these enterprises.
At combines of public catering it is necessary to have the big warehouse economy including the cooled and not cooled warehouse. Besides, at combine groups administratively – household and podsobno – technical rooms are provided.
In the territory of the enterprise tight collections have to be provided, it is better than container type, separately for food waste and garbage. All garbage should be taken out regularly, in the summer daily, in the winter every other day. For storage of the food waste intended for a cattle forage it is expedient to equip the special chambers cooled up to the temperature of 2 degrees and having a separate entrance.
Production shops have to be placed taking into account convenient interrelation among themselves, the lunch hall and storerooms. When planning production rooms their orientation on parts of the world is considered. Hot and confectionery shops are guided by the North, the northeast, the northwest. The same orientation should adhere for refrigerators.
When building ventilation it is necessary to exclude possibility of passing of stitched air through rooms. One stitched system lunch halls, hot and confectionery shops, washing and billet shops, administratively household rooms unite.
The main stage of operational planning is drawing up the plan menu. The plan menu is formed the production manager on the eve of the planned day (no later than 15 h) and is approved as the director of the enterprise.