HYGIENIC ASSESSMENT OF CATERING IN SECONDARY PROFESSIONAL EDUCATION ORGANIZATIONS

Abstract

We evaluated diets for students of secondary vocational education organizations in Chelyabinsk. Students of secondary vocational education organizations are provided with one- or two-time organized meals at the expense of the regional budget, as well as additional food in the form of pantry products. All organizations have identified any deficiencies in diets formation. The results indicate the need to optimize diets in secondary vocational education organizations, improve the quality of staff training in organizations providing nutrition services, and strengthen production and state sanitary and epidemiological monitoring of nutrition in these organizations.