Catering, abbr.: the catering industry of the national economy, the totality of enterprises engaged in the manufacture, sale and organisation of consumption of culinary products.

Food is the basis of human life. From how a person eats depends on his health, mood, work capacity. Therefore, the power of a man is not only his personal and public business.

Catering — the common name of the organization, which provides catering services through: production of culinary products, its implementation and the organization of nutrition of different population groups.

HACCP for catering

Согласно положениям   Технического регламента Таможенного союза  ТР ТС 021/2011 «О безопасности пищевой продукции»  с 15 февраля 2015г на предприятиях пищевой промышленности стало обязательным внедрение системы – ХАССП (англ. HACCP – Hazard Analysis and Critical Control Points, анализ рисков и критические точки контроля) –  системы управления безопасностью пищевых продуктов. Основная задача,  данной системы обеспечение контроля на всех  этапах  производственного процесса, а также и при хранении  и реализации продукции, то есть везде где может возникнуть опасная ситуация, связанная с безопасностью потребителя. Предприятия общественного питания являются частью пищевой отрасли.

С 01.01.2016г вступил в действие ГОСТ 30390-2013 «Услуги общественного питания. Продукция общественного питания, реализуемая населению. Общие технические условия», в соответствии с которым установлены  обязательные требования к процедурам обеспечения безопасности продукции общественного питания, основанные на принципах ХАССП.

За несоблюдение производителем пищевой продукции, в том числе и продукции общественного питания требований ТР ТС 021/2011 «О безопасности пищевой продукции»   установлена административная ответственность в соответствии с ч.ч. 1-3 статьи 14.43 Кодекса Российской Федерации об административных правонарушениях в виде административного штрафа до 1 млн. рублей или административного приостановления деятельности на срок до 90 суток.

The main document that establishes the classification of public catering enterprises is GOST R 50762-95 “food. Classification of enterprises” approved by the decree of Gosstandart of the Russian Federation of April 5, 1995 No. 198, which was introduced with effect from 1 July 1995. Despite the fact that, according to article 46 of the Federal law of 27 December 2002 № 184-FZ “On technical regulation” from 1 July 2003. pending the entry into force of appropriate technical regulations, the requirements stipulated in the applicable national standards, are binding only in part, ensuring the achievement of the purposes of the legislation of the Russian Federation on technical regulation specified standard is still the most frequently used, if necessary, the classification of catering enterprises, including in judicial practice.

  • Restaurant — catering business with a wide range of dishes complicated preparation, including custom and proprietary. It features a high level of service combined with organization of leisure visitors. The range of products sold restaurants may specialize as: fish, beer, ethnic cuisine without it.
  • Bar has limited range of products: alcoholic and non-alcoholic drinks, snacks, desserts, confectionery and bakery products. Office space bars do not provide cooking and washing greasy dishes. Method of sale — via the bar. Range bars are divided into dairy, beer, wine, cocktail bars, grill bars, etc. On the specifics of additional services — videobar, variety show bar, titty bar etc. At the time of the operation there are also day and night bars.
  • Café enterprise in the organization of food and recreation for visitors with limited compared with a restaurant product range. The assortment of sales as: coffee-ice cream, tearoom, cafe, dairy, by the contingent — youth, children, etc.
  • Dining room — a public or serving a certain contingent enterprise of food producing and selling culinary products. The range of realizable dishes canteens are divided into General type and diet. Dietary dining room specializiruetsya on the preparation and implementation of special diets.
  • Dining room-handout — enterprise power, implementing a bring ready food products.
  • Snack — food company with a limited assortment of dishes of simple preparation, designed for quick customer service. The range of products sold eateries are divided into enterprises of General type and specialized: dumplings, sosososo, pancake, pie shop, donut shop, cheburechnaya, kebab, tea, Russian vodka room, pyshechnaya, etc.; by type of implementation — diner, bistro, coffee shop, etc.
  • Pizzeria — a kind of modern food, which can combine both the café and restaurant. Pizzerias in the format of the restaurant is often called trattorias, expanded menu and higher margins compared to pizzerias, working on the format of a cafe. In any case, the menu of both formats should be a wide selection of pizzas.
    Shop cooking — catering with their own cooking production and selling to consumers cooking products, prepared foods, bakeries and flour confectionery products and purchase food items. It is allowed to arrange the cafeteria in the sales area of the store cooking.
  • Kiosk (selling kebabs, Shawarma, hot dogs etc.)

Comprehensive catering simultaneously perform the functions of several specialized enterprises of the food, for example: restaurant, cafe, snack bar and shop cooking. HACCP in the catering example.

Catering establishments can be public, available to all citizens on the territory of institutions and enterprises, serving only working there.

Public catering plays an increasingly important role in modern society. This is achieved primarily by the change in the technology of processing of food products, development of communications, the means of delivery of products and raw materials, the intensification of many industrial processes.

The restaurant industry is characterized by a combination of three functions: production of finished food; its implementation; the organization of consumption. The source is a function of production, labor costs which account for 70-90% of all labor costs in the industry. In the production process at the enterprises of public catering, you create a new product. Own products of the public supply goes to the market with new consumer properties and additional cost. Food is a form of consumption. The combination of features catering different from all industries, in particular, from trade and food industry. The food industry made foods, however, as a rule, they can be used after further processing. Products catering not subject to long-term storage and transportation, which requires the consumption of it on the spot.

For catering we can offer to build a management system and pass the certification audit on the basis of the model outlined in:

  • international standards ISO 9000 (quality management),
  • standards on food safety (ISO 22000, HACCP),
  • state and regulatory requirements .
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