SANITARY REQUIREMENTS FOR PUBLIC CATERING ESTABLISHMENTS

This article analyzes the sanitary and hygienic requirements for public catering enterprises, their legal basis, issues of compliance with hygienic standards in the production process, personal hygiene of employees, rules for storing and selling food products, as well as mechanisms of sanitary control. During the study, the significance of sanitary requirements in ensuring public health is revealed, and directions for their improvement in modern conditions are highlighted.