Form OP-2- a unified document that is a planned menu and is used daily in companies operating in the field of catering, or in enterprises that organize meals for their own employees. What is the specificity of this form and where can I find it?

What is an OP-2 document

According to the OP-2 form, introduced into business circulation by the State Statistics Committee of the Russian Federation by Decree No. 132 of December 25, 1998, as a rule, a planned menu is compiled daily from those dishes that the catering company is going to sell or use in the process of organizing meals for its employees. Moreover, the main profile of such an enterprise does not have to be public catering. It could be, for example, a school.

Read about the document that formalizes the purchase of agricultural products from the population (including for catering purposes), read in the material "Unified Form No. OP-5 - Procurement Act" .

What are the features of the structure and filling of the document

The menu plan is formed in advance - before the dishes listed in it begin to be prepared. Its columns indicate:

• name and short description dishes;
• dish number in accordance with the recipe book or technical specifications used;
• food output volumes;
• the number of servings;
• selling price of each dish;
• the amount of revenue for all sold dishes.

The list of dishes is formed in a certain sequence: from appetizers to first and second courses, drinks and set meals.

Form OP-2 is created in 1 copy, signed by the head of production and certified by the director of the organization.

Read the article about how the selling (selling) price of a dish is formed. "Unified form No. OP-1 - calculation card" .

Where can I download the form OP-2

You can download the document form OP-2, which corresponds to the format approved by the State Statistics Committee of the Russian Federation, on our portal.

After considering the issue, we came to the following conclusion:
For the purpose of accounting in budgetary institutions in the field of education, the mandatory form of the primary accounting document for the issuance of food products is the Requirement Menu (form 0504202).
The layout menu is not a primary accounting document. At the same time, the use of this form may be due to the specifics of the activities of a budgetary educational institution, since, in essence, it is a justification for the need for a certain set of products and their quantity.

Rationale for the conclusion:
Forms of primary accounting documents that are mandatory for use by state (municipal) institutions are established in accordance with budget legislation (part 4, article 9 of Federal Law 402-FZ).
Subject to the provisions of clause 7 of the Instruction approved by the Ministry of Finance of Russia dated December 1, 2010 N 157n, budgetary institutions are required to apply:
- unified forms, the requirements for the execution of which are provided for by the Annexes to the Ministry of Finance of Russia dated March 30, 2015 N 52n (hereinafter - Order N 52n);
- established by legal acts of authorized bodies on the basis of federal laws forms.
In other cases, forms developed by the state institution independently may be used (the procedure for their application and completion should be provided for by the accounting policy).
In addition, the specifics of documenting operations for the movement of food products may be provided for by departmental legal acts. For example, catering in preschool educational institutions should be carried out taking into account the provisions of SanPiN 2.4.1.3049-13, approved by the Decree of the Chief State Sanitary Doctor of the Russian Federation of May 15, 2013 N 26 (hereinafter - SanPiN 2.4.1.3049-13). Catering in educational institutions, institutions of primary and secondary vocational education should be carried out on the basis of SanPiN 2.4.5.2409-08, approved by the Decree of the Chief State Sanitary Doctor of the Russian Federation of July 23, 2008 N 45 (hereinafter - SanPiN 2.4.5.2409-08).
In accordance with the provisions of N 52n, for the purposes of accounting, the issuance of food is issued on the basis of the Menu-requirement for the issuance of food (hereinafter referred to as the Menu-requirement (form 0504202)). The menu-requirement (form 0504202) is a document used for the daily registration of the release of food products in accordance with the norms for laying out products and data on the number of satisfied persons. The menu-requirement (form 0504202), certified by the signatures of the persons responsible for the receipt (issuance, use) of food products, is approved by the head of the institution and transferred to the accounting department within the time limits established by the institution within the framework of the accounting policy, the rules of document flow and the technology for processing accounting information.
At the same time, the procedure and organization of accounting for food products can be established taking into account the specifics of the activities of a budgetary educational institution. According to clause 15.9 of SanPiN 2.4.1.3049-13, clause 14.6 of SanPiN 2.4.5.2409-08, in institutions related to the field of education, a layout menu is compiled daily, indicating the output of dishes for children of different ages. Therefore, at its core, the layout menu is a document that justifies the need for a certain set of products to prepare the required number of dishes based on the number of children. Therefore, the layout menu is an industry-specific form that takes into account the specifics of the activity of a budgetary institution. However, this document is not mandatory for accounting purposes, it can serve as the basis for the preparation of accounting (financial) documents.
Thus, we can draw the following conclusion: for a budgetary institution in the field of education, the mandatory form of the primary accounting document for the purposes of accounting is the Requirement Menu (form 0504202). However, given the industry specifics of the institution and the somewhat different purpose of these forms, a budgetary institution can also use the Layout Menu in its activities. A detailed procedure for documenting operations related to catering in educational institutions should be developed independently, taking into account the recommendations of a higher organization (founder) and approved as part of the accounting policy.

For your information:
The obligation to fill in the Layout Menu is not established by regulatory legal documents. The form of the primary document Layout menu is not unified. In this regard, subject to its application, a budgetary institution in the field of education can develop this form independently, taking as a basis the Menu layout form (form N 44-MZ), approved by order of the Ministry of Health of Russia dated 05.08.2003 N 330.

We also recommend that you read the following materials:
- . Accounting for food products in the warehouse (pantry) of a state institution.
- . Documentation of operations on the movement of food products (for the public sector).
- . Documentation of the write-off of food in a state institution.
- . Accounting registers used in a state institution for accounting for material assets.

Prepared answer:
Legal Consulting Service Expert GARANT
Emelyanova Olga

Response quality control:
Reviewer of the Legal Consulting Service GARANT
auditor Monaco Olga

The material was prepared on the basis of an individual written consultation provided as part of the Legal Consulting service.

Typical diets (exemplary menu) are developed in accordance with the norms of the physiological need of children for nutrients and energy separately for each age group, taking into account the type and equipment of a preschool institution (DDU).

One of the conditions for the correct preparation of the menu is:

○ maximum variety of dishes,

○ mandatory introduction fresh vegetables and fruits in their natural form and in the form of salads,

○ food compatibility and the best combination of dishes are taken into account,

○ established traditions and habits are taken into account.

The menu is made up for 10-14 days, and some products are included in the menu daily, while others are every other day or 2-3 times a week.

Meat, milk, butter and vegetable oil, sugar, cereals, vegetables and fruits, bread must be used every day, and fish, eggs, cheese, cottage cheese, sour cream can be given after 2-3 days, but in increased quantities, strictly compensating for their absence. on the menu the previous days. At the same time, it is required that, within 10 days, children receive all the required amount of these products provided for in the kits per day.

Be sure to include fresh vegetables, herbs, fruits and berries, natural juices and fortified drinks in the diet of children. In the absence of fresh vegetables and fruits, fresh frozen vegetables and fruits are used. When using exotic tropical fruits (mangoes, guava, papaya, etc.), certain types of berries (strawberries, wild strawberries) in baby food, one should take into account the possibility of their individual intolerance by individual children.

On the same day at different meals, repetition of the same dishes is not allowed. For example, at lunch, if there are first courses containing cereals and potatoes, a side dish for the second course should not be prepared from these products. The use of dishes prepared from the same raw materials (cereals and side dishes from the same type of cereals, pasta in different dishes, etc.) should be avoided.

When compiling the menu, attention is paid not only to the variety of dishes throughout the day and throughout the week, but also to the combination of products of plant and animal origin. It is desirable that every day the child receives two vegetable dishes and only one cereal. Inclusion in the menu of the widest possible range of products is a guarantee that the child will receive a sufficient amount of all the nutrients he needs, while one of important conditions varied diet is a variety of dishes made from the same product.

When compiling the menu, take into account:

1. Approved average daily set of products for each age group.

2. The amount of servings for these groups.

3. Norms of losses during cold and heat treatment of products.

4. Output of ready meals.

5. Norms of interchangeability of products in the preparation of dishes.

6. Data on the chemical composition of products and dishes.

Product Interchangeability

Replacement of products should be made in such a way that the amount of protein and fat in the daily diet does not change. So dishes from fish, eggs, cottage cheese can serve to replace meat dishes that are equal to them in nutritional value, but meat cannot be replaced with cereals, vegetables (Table 4).

Table 4

Table replacement of some products

Composition of breakfast, lunch, afternoon tea and dinner

Breakfast

Breakfast consists of starter, hot dish, hot drink, bread. As snacks breakfast includes cheese, portioned vegetables, fruits, salads from fresh vegetables and fruits, sausages (limited), etc. Breakfast must include hot dish - meat, fish, cottage cheese, egg, cereals (milk and cereals). Milk porridges, a variety of puddings and casseroles are more often used. Porridge can be alternated with vegetable dishes (vegetable stew, stewed cabbage, beets, carrots in milk sauce) or cook mixed cereal and vegetable dishes (vegetable cabbage rolls with rice; carrot, potato, cabbage cutlets with sauce, casseroles). As the main hot dish, fish (poached or boiled), boiled children's boiled sausage and sausages (for children) can be used.

As hot drinks for breakfast, tea, tea with milk, coffee drinks without coffee and caffeine, milk, cocoa drink with milk, hot fortified kissels, hot compotes from fresh and dried fruits and berries, teas from various kinds vegetable raw materials, rosehip drink, etc.

Also, as a drink, you can use juices or fortified drinks of industrial production - ready-made in a package or instant (instant), prepared immediately before serving (drinks "Golden Ball", "Tsedevit", "Vitastart") and similar fortified drinks.

Dinner

Lunch consists of an appetizer, first, second and third (drinks) courses.

For an appetizer, it is advisable to serve a salad of cucumbers, tomatoes, fresh or sauerkraut, carrots, beets with the addition of fresh herbs. To improve the taste, fresh or dry fruits (apples, prunes, raisins) can be added to the salad. Salad should be seasoned vegetable oil(corn, sunflower, etc.).

A wide variety of soups are used as first courses, except for spicy ones. You can use light broths - chicken, meat, fish, seasoning them with vegetables, cereals, dumplings, meatballs. You can periodically use vegetarian, dairy, fruit soups.

Poached or boiled fish, stew, meatballs, meatballs, casseroles are used as second courses. The most widely used meat, meat and vegetable chopped culinary products. As a rule, the average daily norm of meat is completely consumed at lunch, mainly as a second course, for the preparation of which, in addition to beef, you can use lean pork, chicken, rabbit meat, offal (liver, tongue, etc.) or fish. They give for garnish vegetable stew, stew, as well as cereal products. On the third, it is imperative to give a drink (juices, jelly, compotes from fresh or dry fruits and berries), it is advisable to give children fresh fruits for lunch.

afternoon tea

An afternoon snack consists of three courses: a milk drink (kefir, yogurt) and a bakery or flour confectionery (waffles, cookies, crackers, gingerbread, pastries), as well as, preferably, a third course - fresh fruits or berries.

In a preschool institution, with 3 meals a day, an afternoon snack additionally includes some vegetable or cereal dish, for example, a casserole, charlotte, pudding or a cottage cheese dish.

Dinner

Dinner usually consists of dairy, cereal, vegetable, cottage cheese and egg dishes: cheesecakes, lazy dumplings; sausages with pasta, salad or vinaigrette. Children can receive sausages 1-2 times a week. Pasta dishes are prepared with butter, cheese, eggs, sausages, boiled sausage. Various casseroles are also used: fruit and cereal, vegetable and cereal, curd and cereal; vegetable dishes from potatoes, cauliflower, carrots, beets, zucchini, etc. in combination with fish, sausage, boiled sausage.

In addition, immediately before bedtime or at dinner, the child is given sour-milk drinks (kefir, curdled milk, yogurt) with bread, a bun. This is especially true for some children who have bouts of "night hunger", when appetite occurs at night. This is due to the peculiarities of the synthesis in the body of tryptophan, which can stimulate appetite. Increased tryptophan production may be due to excess carbohydrate intake during the day.

At breakfast, lunch and dinner, the child is offered bread, which is an important food product containing vegetable proteins, B vitamins, minerals. The most useful dark bread: rye and wholemeal flour (with bran, Barvikhinsky, Doctor's), it contains 5 times more Fe, Mn, Cu, Zn. Dark wheat bread is rich in B vitamins as well as vitamin E and is a source of fiber. Bread baked with the addition of sunflower seeds, soybeans and other oilseed grains is considered useful, due to the presence of trace elements in them. Rye bread given to children from 1.5 years.

On certain days, in the absence of natural products, you can use during the day dairy, vegetable, fruit, cereals, canned meat, intended for baby food considering their expiration date.

The duration of the meal: breakfast, dinner, afternoon tea - 10-20 minutes, lunch - 20-25 minutes. It is recommended to have dinner 1.5-2 hours before bedtime, and at night the child should be given a dairy product with probiotics. The duration of the intervals between individual meals should not exceed 3.5-4 hours.

Menu in kindergarten

In modern kindergartens, children's nutrition should be balanced, meet all the norms and daily needs of the child's body.

It is believed that the menu should be designed for 20 days, and dishes should not be repeated in it. For several years now, the menu for kindergarten has been approved by the Ministry of Health, in which there is a second breakfast consisting of fruit and juice.

Menu basics

This page presents a menu for kindergarten and nursery with nutritional standards, designed for 5 days.

Menu-requirement for the issuance of food

1st day

Herculean milk porridge 200
Cocoa with milk 180
Bun with butter 40/10

Lunch

Salad vitamin 60
Soup with dumplings 250
Cutlet 80
Braised cabbage 150
Fresh apple compote 180
Bread 50

Fish soufflé 80
Beet salad 60
Tea with lemon 180
Bun 40

Ryazhenka 180
Bun 40

2nd day

Curd juicer with milk gravy 160

Bun with butter 40/10

Lunch

Fresh cabbage salad 60
Pickle with sour cream 250
Chicken pilaf 200
Dried fruit compote 180

Stewed vegetables 150
Bun 40
Tea 180

Kefir 180
Pie with jam 80

3rd day

Omelet 80
Caviar squash 70
Cocoa with condensed milk 180
Cookies with butter 40/10

Lunch

Carrot salad with apple 60
Bean soup 250
Mashed potatoes 180
Dried fruit compote 180
Bread 50

Meatballs 70
Beet caviar 170
Bun 40
Tea 180

Ryazhenka 180
Bun 40

4th day

Macaroni and cheese 200
Coffee drink with milk 180
Bun with butter 40/10

Lunch

Salted tomato 60
Sauerkraut soup 250
Hedgehogs in tomato-sour cream sauce 100/30
Boiled potatoes 150
Dried fruit compote 180
Bread 50

Fish cutlet 70
Beet salad 60
Tea with lemon 180
Bun 40

Kefir 175
Bun 40

5th day

Curd casserole 120
Sour cream sauce 10
Cocoa with milk 180
Bun with butter 40/10

Lunch

Green pea salad 60
Potato soup with meatballs 225/25
Stuffed cabbage lazy 200
Dried fruit compote 180
Bread 50

Milk semolina porridge 200
Bun 40
Tea 180

Kefir 180
Bun 40

6th day

Milk rice porridge 200
Coffee drink with milk 180
Bun with butter 40/10

Lunch

Beet salad with garlic 60
Vegetable soup with sour cream 250
Goulash 100
Millet garnish 150
Fresh apple compote 180
Bun 40

Omelet fish 120
Fresh cabbage salad 60
Tea with lemon 180
Bun 40

Kefir 150
Bun 40

7th day

Dairy vermicelli with butter and sugar 200
Cocoa with milk 180
Bun with butter 40/10

Lunch

Salted tomato 60
Peasant soup with sour cream 250
Boiled chicken soufflé 70
Mashed potatoes 150
Dried fruit compote 180
Bread 50

Lazy dumplings 180
Tea 180
Bun 40

Ryazhenka 180
Bun 80

8th day

Boiled egg 45
Caviar squash 70
Coffee drink with condensed milk 180
Cookies with butter and cheese 40/10/15

Lunch

Salted tomato 60
Potato soup with canned fish 250
Boiled sausage 70
Mashed potatoes 150
Dried fruit compote 180
Bread 50

Braised cabbage 150
Tea 180
Bun 40

Kefir 150
Bun 40

9th day

Barley milk porridge 200
Cocoa with milk 180
Bun with butter 40/10

Lunch

Beet salad with garlic 60
Borscht with sour cream 250
Roast at home 230
Compote from St.

apples 180
Bread 50

Fish with vegetables 70
Banana
Tea with lemon 180
Bun 40
Dinner
Ryazhenka 180
Bun 40

10th day

Curd pudding 130
Coffee drink with milk 180
Bun with butter 40/10

Lunch

Winter salad 60
Beetroot with sour cream 250
Beef stroganoff in tomato-sour cream sauce 80/30
Buckwheat garnish 150
Dried fruit compote 180
Bread 50

Egg 0.25
Vinaigrette 210
Tea 180
Bun 40

Kefir 180
Zephyr 50
Bun 40

Notes:

• at the request of the parents, afternoon tea and dinner were swapped,
• fruits are usually not listed on the menu.

  They are given 2 times a week (from autumn to spring), for example, on Tuesday 1 banana, on Thursday 1 orange,

• on Mondays, the menu is more meager (Mondays can be immediately distinguished on the menu).

» Correct menu

How to make a menu for kindergarten

Meals and menus in kindergartens

When parents are going to send their child to kindergarten.

then, of course, the first thing that worries them is what kind of food in kindergarten provided for babies. After all, children will spend most of their time in the kindergarten, which means that their health and development will largely depend on the staff of the preschool institution.

Is the menu of kindergartens able to meet the needs of a growing organism?

What are the rules of nutrition in kindergartens? And what if your child is allergic to certain foods? Let's try to figure it all out.

Nutrition in kindergartens.

I immediately want to reassure and assure all mothers that the food in kindergarten is standard, and no kindergarten should deviate from generally accepted norms. The menu in kindergarten is designed for every age.

The daily calorie intake for babies under three years old is 1540, and for children older than 1900. All meals in kindergarten are repeated only once every 20 days, and such a variety, you see, is rarely at home.

The day in the kindergarten begins with breakfast, which necessarily includes milk porridge, bread with butter or cheese, tea or cocoa.

A little later, the children have breakfast again. Babies are given fruit or fruit juice. For lunch, the kids are served first and second, salad, compote or juice. Well, in the afternoon, kids can have a snack with a bun or cookies with kefir.

This is an approximate diagram of the children's menu in kindergartens. Every day it is repeated according to the schedule, and only the dishes change.

Who draws up and controls the kindergarten menu?

Nutrition standards in kindergartens were developed at the Institute of Nutrition of the Russian Academy of Medical Sciences.

All state preschool institutions adhere to these norms. The amount of food for each age group, as well as the quality of the products included in the children's menu in kindergartens, are controlled by the SES. In addition, a special commission periodically checks the quality of meals served to children.

Now many kindergartens have dietitians who can make their own menus.

However, there can be no deviations from the norms of nutrition in kindergarten. Calorie content, time between feedings and many other nuances - everything is taken into account according to the norms.

Nutrition in kindergarten. Menu

Children in kindergarten receive four meals a day. These are two breakfasts, lunch and an afternoon snack. In some gardens, nutritionists develop three meals a day, but in terms of total calorie content, it remains within the established norms.

Children in the kindergarten must eat: meat and fish dishes, eggs, dairy products, cereals, vegetables and fruits.

In addition to bread, kids get all sorts of pastries - buns, cheesecakes, etc. sample menu Kindergarten looks like this:

Breakfast. For the first breakfast, children are served milk porridge, a sandwich with butter or cheese, cocoa or tea.

Lunch. A couple of hours after the first breakfast, the kids are given a snack with some fruit - a banana, apple or pear, or they are replaced with a glass of fresh fruit juice.

Before a quiet hour, children are fed a lunch, which consists of four parts. This is the first, for example, milk or meat soup, and the second with a side dish, for example, beef meatballs and mashed potatoes.

Be sure to have a salad dressed with vegetable oil for lunch. Well, children drink compote or juice at lunch.

afternoon tea. After a quiet hour, the kids are given pastries - a bun, bagel or cheesecake, and pour kefir or fermented baked milk.

The menu in kindergarten is compiled not only taking into account the needs of the child, but also taking into account the taste preferences of the kids. Of course, every child cannot be equally pleased, but still the chefs try to cook in such a way that the children will remember the taste of kindergarten food for a long time.

Can I add supplements?

If you are worried about whether your child is full in kindergarten, then you can rest assured that your baby will never be hungry.

Teach him to ask for more, and the nannies will only be happy that the child asked for more, because this is the best praise for their efforts. Cutlets and meatballs, which are prepared taking into account the number of children in the kindergarten, may not get into the supplement, but children can always count on cereals and soups.

Food menu in kindergarten for an allergic child

Any mother of a child who suffers from food allergies. I would be glad not to send him to kindergarten, so as not to risk his health.

But the child needs to go to the kindergarten, and not all mothers have the opportunity to stay at home with the child. What should parents do with a child with allergies? First of all, it is necessary to examine the child, to test for allergens. The second step is to report the problem to the teacher.

Baby food for kindergartens does not include diet meals. Although, if you take care of your child, and put everyone on notice, the problem will not be difficult to solve. Contact a nutritionist who works in kindergarten, and if there is none, then just tell the teacher about what foods your child should not eat.

Some kindergartens allow you to bring food from home.

However, it will be better if additional meals are prepared for your child. By the way, they will help out those kids who have intolerance to any products. After all, all children are different, and no matter how carefully the kindergarten menu is developed, there will be kids who will not like this or that food.

What to do if the child does not like the food in kindergarten?

In fact, this needs to be taken care of in advance, even before the child enters kindergarten.

If you decide that your baby will go to kindergarten. then ask the teacher about the kindergarten menu. Gradually accustom your child to kindergarten food by preparing what he will soon be eating in kindergarten.

Do not give your child food that will be very different in composition and taste from the food in the garden. In no case should a child be given fatty, spicy and smoked dishes, otherwise he will expect the same dishes from nannies.

If a child who is used to homemade food refuses to eat in kindergarten, then you will have to bring food from home. But you may not be allowed to. Then try to diversify homemade food and remove from the baby’s diet all foods that are “forbidden” for him - chips, crackers, mayonnaise, carbonated drinks, etc.

Follow the kindergarten diet. Let the child eat on weekends according to the same schedule as in kindergarten.

Note to parents

Before you send your child to kindergarten, be sure to ask the management of the preschool institution for a license.

If this is not available, then you can be sure that the kindergarten does not pass the license check.

Menu-requirement for the issuance of food. Form 0504202

And this means that the food in this garden can be of poor quality and potentially dangerous for the child.

Do not feed the child before the garden, otherwise he may refuse breakfast, which, by the way, is served in the kindergarten as soon as all the children have gathered.

If your child has a food intolerance or food allergy, first of all consult with a doctor, and then with a kindergarten nutritionist or caregiver.

If the problem is quite serious, and the child is at risk of getting sick in the garden, then it would be better for you to identify the child in a specialized kindergarten, where a dietary menu for children is provided.

And finally, I would like to say that you do not worry if your child does not eat well in kindergarten. He still needs to adapt, get used to kindergarten food, to the diet, to educators and peers. Therefore, do not think that the baby in the garden is poorly or tastelessly fed.

And best of all, talk to the mothers of other children and find out how their kids feel about food in kindergarten.

home healthy eating, recipes Menu in kindergarten: what should be the food in kindergarten?

Menu in kindergarten: what should be the food in kindergarten?

Everyone knows that food, in addition to its goodness, should also be healthy.

This question is very important in relation to baby food, since not all parents are eager to provide balanced diet child.

It's much easier with kids. preschool age who attend kindergartens, as menu for kindergarten due to state laws must comply with healthy eating standards.

There is no such thing that the child liked absolutely all the food, and some may refuse it altogether.

In this case, first of all, you need to pay attention to how the child is fed at home, because if instead of lunch the child gets a chocolate bar, and the parents themselves, eating improperly, set a bad example for the children, then of course there is nothing to talk about.

Most often, children eat both the first and second courses with pleasure. BUT baby cookies. which can be served for the holidays, among the kids is considered just an overeating. If parents do not believe, then let them remember themselves at that age.

Drafting menu for kindergarten handled by a medical worker. Further, this menu goes to Rospotrebnadzor, which must check everything and give its permission.

And only after going through all the instances, the menu is approved by the director of the kindergarten. All this verification is necessary in order to comply with all the nuances, which are enough in kindergarten.

First important nuance is that the food should be appropriate for the age of the child.

So, for example, a menu for a child of 2 years old should take into account all portions and the consistency of food. After all, such small children are most often given grated food.

You also need to remember about a balanced diet. Each age group has its own number of calories and other substances.

It is important to remember that the daily food ration should be divided into 3-4 parts.

In kindergarten, it is understood that about a quarter of all food is given to children in the morning and evening, but almost 50 percent is for lunch.

It is also necessary that all products that are served together are compatible.

So, for example, fish is combined with potatoes or rice, meat is best served with vegetables, and chicken with mashed potatoes or pasta.

It is very important to consider all cooking technologies, but this will of course depend on the kitchen workers. The main thing to remember is that all food should be baked, boiled, stewed, but not fried.

Among other things, children's food should in no case contain various spices, mayonnaise, sauces.

It is absolutely forbidden to use stale products. In addition, if the child has any allergic reactions, then an individual menu should be compiled for him.

If parents notice that nutrition rules are violated in kindergarten, then there is no need to be silent.

You should contact the CPS or medical institution. And it will also be best if the food at home matches the food of the kindergarten.

Good afternoon.

If there is no medical worker in the kindergarten, then the assistant teacher or the teacher himself should control the temperature of the food, since they are responsible for the life and health of children. Usually the assistant teacher sets the table, and in most cases it is he who should be responsible if the child is burned in the process of eating. If you have questions about food temperature control, contact the head of the kindergarten, she is the one who deals with such issues and can influence the kindergarten staff.

If the problem remains unresolved, you can contact the education department.

In our garden every other day they give fish. On the day it goes like this, for lunch, cottage cheese pudding and for dinner, cottage cheese casserole with jam or jam or condensed milk.

They can give liver pancakes for lunch and pancakes for dinner. And where is the guarantee that this is not the same thing, a child of 3 years old may not understand what it is from. And why is everything the same. Is it correct?

Ekaterina, the child's nutrition can be described as one-sided and inadequate.
It lacks vegetable soups, stewed vegetables, potatoes.
There are not enough meat products.
There is no presence of cereals, pasta.
We can talk about the lack of milk, kefir, cocoa, eggs.

At the entrance to the kindergarten, the weekly menu should be posted by the dietitian.
Its presence will allow you to comment on the content of food ingredients in the child's diet.

what should be the temperature of the food in the nursery garden? The child is 2.5 years old.

Menu-layout food for children in kindergarten

When compiling layout menu in kindergarten, it should be borne in mind that it is compiled on the basis of the compiled menu.

In kindergarten, the dietary sister makes up daily layout menu nutrition for children, based on menu.

IN layout menu the number of children, the consumption of food for one child, and the final output of the dish are taken into account.

The output of the dish in menu can be determined experimentally by weighing. For example, the yield of liquid dishes is determined by the volume, which must correspond to physiological features child, and second courses and side dishes - their mass.

For correct and accurate compilation layout menu in kindergarten, they clearly measure out all scoops, spoons for distributing dishes.

Very often it happens that the volume of merniks for convenience is recorded on the handle of the container. In the kitchen and in places where food is distributed in kindergarten, tables of the volume of dishes by age should be hung.

To ensure that children receive nutrition appropriate to their age and needs, based on the menu. changes in layout menu are entered strictly according to the product replacement table.

An adequate replacement is helped by a card file of dishes.

It is compiled separately for salads, first, second and third courses and is a card that sets out layout menu dishes, taking into account his chemical composition and cost. If replacement is necessary, in the file cabinet layout menu a dish is selected with an equal or slightly different amount of proteins, fats and carbohydrates.

In general, of course, compilation layout menu Nutrition for children is not an easy task.

After all, the organization menu children is not only a complex, but also a very important process in the development of children.

Rational menu nutrition for children should be as organized as possible. It needs take account all important factors:

Layout menu for children should be the most appropriate calorie content, with taking into account diet and age of the child.

Layout menu should be in balance.

What does it mean? When the nutrient content menu the child is rationally distributed throughout the day.

And the most important thing. Layout menu should take into account the sanitary norms and rules that apply to children in preschool institutions.

In a medical budgetary institution, a dietitian writes out a menu-requirement for the issuance of food and a requirement for the issuance of food from the warehouse. In the request for the issuance of food products from the warehouse in the column requested, the dietitian writes the number of food products, according to the menu-requirement for the issuance of food products, the manager is released in the column. the warehouse writes how much food it releases. When issuing from the warehouse the warehouse releases food products within the limits of the balances in the warehouse (For example: according to the menu-requirement for the issuance of food products, bread. millet, you need to give out 35.9 kg. of bread, and he gives out 35.1 kg. of bread). Is it obligatory for a dietitian to make changes to the menu-requirement for the issuance of food if the warehouse manager dispenses food less or more than the menu-requirement for the issuance of food?

Answer

Answered by Valentina Malofeeva expert

The issuance of food products from the warehouse must comply with the menu requirement. It should be noted that the Instruction approved changes to the layout menu are provided only in case of a change in the number of patients compared to the data at the beginning of the day ((hours of the morning) indicated in the layout menu). With an increase in the need for food, an invoice (requirement) is issued to the warehouse (pantry), and with a decrease in the need for food, the surplus is handed over to the warehouse (pantry) and drawn up by the same invoice (requirement) indicating "Return" on it.

In your situation, the change is necessary due to the erroneous compilation of the layout menu and the requirement menu. Changes are necessary, since the dietitian must monitor compliance with nutritional standards per patient. They are installed. Write off food in accordance with the approved spending standards on the basis of supporting documents, including on the basis of menu requirements ().

I.V. Vadimova
chief accountant, consultant of the Publishing House "Accountant's Advisor"

The menu-requirement (f. 0504202) is the main document for writing off food products if there are canteens or catering units in the institution. For the correct write-off of food products, the accountant needs to know the design features of this primary document.

Menu-requirement for the issuance of food f. 0504202 (hereinafter - Menu-requirement f. 0504202) is used to account for the issuance of food, as a rule, in those institutions where there are catering units or canteens. Instructions for use Menu-requirements f. 0504202 is contained in Order No. 173n.
In accordance with the norms for the layout of food products and data on the number of satisfied persons Menu-requirement f. 0504202 is compiled daily for food dispensing.
Certified by the signatures of persons responsible for the receipt (issuance, use) of food, Menu-requirement f. 0504202 is approved by the head of the institution and transferred to the accounting department within the time limits established by the institution within the framework of the accounting policy, the rules of document flow and the technology for processing accounting information.
Information from the Requirements Menu f. 0504202, after verification, they are entered into the monthly Cumulative Statement of Food Consumption (f. 0504038), which summarizes information on food consumption during the month, calculates the results, determines the cost of the consumed products, and reconciles the number of those satisfied.
Unfortunately, Order No. 173n does not contain information about who fills out the Requirement Menu, in what part and in what number of copies, in what units. Answers to these questions have to be sought in other regulatory documents.
In particular, one should refer to the order of the Ministry of Health of the USSR dated 05.05.1983 No. 530 "On approval of the instructions for accounting for food in medical and preventive and other health care institutions that are on the state budget of the USSR" (hereinafter - Order No. 530), which contains some information about filling out the Menu-requirements form. These recommendations for institutions can be used when approving a workflow schedule, which will be the basis for compiling and moving the Requirements Menu in the institution.
Using the provisions of Order No. 530, a brief sequence of actions for filling out the Requirements Menu can be indicated as follows:

Note that in the Menu-requirement f. 0504202 the tabular part is filled in physical terms (kilograms, liters, etc.). At the same time, the total indicators in this form are the planned cost of one day, the planned cost for all those who are satisfied, the actual cost. According to the author, it is these total indicators that the accountant should fill in when compiling the Requirement Menu. With automated filling in specialized programs, these indicators are filled in automatically.
Neither Order No. 173n, nor other regulatory documents contain indications of what is the planned cost of the day and the actual cost. To determine these indicators, we turn to the Instructions on the procedure for applying the Unified Chart of Accounts (approved by order of the Ministry of Finance of Russia dated December 01, 2010 No. 157n; hereinafter - Instruction No. 157n).
According to paragraph 122 of Instruction No. 157n, the planned cost price is used to record finished products manufactured by the institution. However, according to paragraph 121 of Instruction No. 157n, finished products include products manufactured in an institution for the purposes of sale.
When preparing meals in the catering department of the institution, they may be intended for free meals (in hospitals, kindergartens, etc.), or they may be intended for sale to employees of the institution and visitors.
Thus, from the analysis of Instruction No. 157n, it follows that the prepared dishes can be classified as finished products if they are intended for sale, in which case they should be credited to the corresponding subaccount of account 10500 "Inventory" and accounted for as finished products according to the planned cost. If the dishes are not intended for sale, but are used for free meals, then their posting is not made, only the write-off of the expenses spent on their production is reflected in the accounting. inventories- products.
According to paragraph 108 of Instruction No. 157n, the disposal (vacation) of inventories is carried out at the actual cost of each unit or at the average actual cost. Accordingly, Instruction No. 157n does not provide for accounting for food products at the planned cost.
We also note that even in a situation where dishes for sale are made from the products written off according to the Menu-requirement, at the time the products are released from the warehouse to the cook, it is the inventories that are written off, which should be accounted for by the actual unit cost or by the average actual cost.
Thus, in the opinion of the author, the column "Planned cost of one day" should indicate the actual cost of products written off according to the Menu-requirement for each category of contented people. The column "Actual cost" indicates the actual cost of the products required for the preparation of dishes intended for staff meals.
In the event of a change in the number of those satisfied with more than three people compared to the data at 9 o'clock in the morning, the dietitian (another official) calculates the change in the need for food. Additional products are issued according to the invoice requirement.
According to the author, in institutions where the composition of beneficiaries changes relatively rarely, that is, there is a certain list of beneficiaries (schools, kindergartens, institutions in which meals are provided only for full-time employees), the menu-requirement can be drawn up in advance, for example, on the previous day , for the planned number of satisfied people. In establishments where breakfast is prepared, it may be advisable to set an earlier time for breakfast so that breakfast does not take place too late.
It is also unclear when the Requirement Menu must be signed by the accountant and the head of the institution. It follows from Order No. 173n that the Requirement Menu with the signatures of the persons responsible for the use of food products must be approved by the head of the institution and transferred to the accounting department on time. From this we can conclude that the Requirement Menu is first executed (products are issued according to it), and only then it is submitted for approval to the manager and for signature to the accountant. However, the accountant must fill in a number of indicators in it before approving the document. In addition, in the case when the products on the Demand Menu have already been issued, the very meaning of the affirmative inscription is not clear.
According to the author, the correct way out of the situation is to approve the document before its execution. At the same time, if necessary, the head of the institution can delegate the authority to approve it to one of the employees who has the ability to control the movement of products (warehouse manager, chef, deputy head, etc.).
In addition, it is obvious that the Requirement Menu should enter the accounting department twice: the first time before receiving the products, to fill in the total indicators, the second time - after the execution, to reflect the operations in the accounting.
The main conclusion is that institutions should have a local document (for example, an order on accounting for food products), which should describe the sequence of filling in accounting documents, approving and transferring them to the accounting department for accounting, since there are no clear instructions in regulatory documents. Also, the local document (order, accounting policy) should provide for rounding rules for indicators in the invoice request (for example, accounting for weight products with an accuracy of 10 g, piece products - up to 1 piece, etc.).
According to the instructions for accounting <*>on the basis of the Requirement Menu, the following is reflected in the accounting:
<*>Instruction on budget accounting, approved by order of the Ministry of Finance of Russia dated December 6, 2012 No. 162n; Instructions on accounting for budgetary institutions, approved by order of the Ministry of Finance of Russia dated December 16, 2010 No. 174n; Accounting Instruction for Autonomous Institutions, approved by Order of the Ministry of Finance of Russia No. 183n dated December 23, 2010.