Catering in schools

The article presents the regulatory framework for catering in schools, monitoring and control, development principles, and modern approaches to nutrition. When forming the menu, the opinion of schoolchildren and their parents about the quality of cooked dishes, their diversity, organoleptic parameters and temperature parameters is taken into account. The requirements for suppliers and the criteria for their selection are noted. The quality control of nutrition by students and their parents was noted. When forming the menu, the opinions of schoolchildren and their parents on the quality of prepared dishes, their diversity, organoleptic parameters, temperature parameters, and catering in accordance with the SanPiN, which was updated in 2021, are taken into account. The principles of menu development, the implementation of the menu of free choice and the type of "Buffet" are noted. Recommendations on diets and culinary products that can be included in the menu are presented. Recommendations are given on the design of dining rooms, on the equipment of modern The article reflects the activities of the Federal Center for Monitoring the Nutrition of Students under the Ministry of Education on the organization of quality nutrition in educational institutions, describes technical support for the process of publishing menus by schools, interaction with the database of the Federal Center for Educational Research, which provides: checking the catalog of the school's website used for publishing menus, submission by user schools of updated data about the school, the catalog of the site, requests from user schools to re-read data, analysis of school menus by indicators, public access to the actual nutrition menu for the organization of parental control. To organize proper nutrition, it is necessary to equip food units with modern equipment, both mechanical and thermal, and dining halls and buffets with innovative commercial and technological equipment and furniture