Sanitary standards for servicing coffee machines at gas stations. Requirements for gas stations. What you especially need to pay attention to

Gas station personnel involved in the sale of related products and the operation of cafes must be guided by the following regulatory legal acts: Law of the Republic of Belarus of January 9, 2002 “On the Protection of Consumer Rights” List of domestic food products for inclusion in the assortment lists of retail trade facilities, approved by a resolution of the Ministry Trade of the Republic of Belarus dated January 15, 2009 No. 4 List of non-food products of proper quality that are not subject to exchange or return, approved by Resolution of the Council of Ministers of the Republic of Belarus dated June 14, 2002 No. 778 Recommendations for the preparation of information for consumers in retail facilities, approved by order of the Ministry Trade of the Republic of Belarus dated December 1, 2008 No. 179 Sanitary norms and rules “Sanitary and epidemiological requirements for commercial catering establishments”, approved by the resolution of the Ministry of Health of the Republic of Belarus dated August 15, 2012 No. 128 Rules for retail trade of certain types of goods and public food, approved by resolution of the Council of Ministers of the Republic of Belarus dated April 7, 2004 No. 384 Rules of conduct for the seller, approved by order of the Ministry of Trade of the Republic of Belarus dated January 4, 1995 No. 2 Letter of the Ministry of Trade of the Republic of Belarus dated November 3, 2011 No. 07 -09/ 676 to “On registration of price tags” DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

The Law of the Republic of Belarus of January 9, 2002 “On the Protection of Consumer Rights” regulates the relations arising between consumers and sellers of goods (performance of work, provision of services), establishes the rights of consumers to purchase goods (work, services) of proper quality and safety, and also obtaining appropriate information about goods (works, services), their manufacturers and sellers. INFORMATION - necessary - reliable - timely ABOUT THE SELLER - in Belarusian or Russian - in a clear and accessible form ABOUT THE PRODUCT (SERVICE) RULES -TRADE RULES -SANITARY STANDARDS AND RULES ABOUT OPERATING MODE The main ways of conveying information to the client: - Information stand “Information” for consumers" ; - Product price list; - Packaging, container, product label; - External information (price sign, information about operating hours and the name of the legal entity). DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

Information stand "Information for consumers" Name of the owner of the gas station (IOO "Gazpromneft-Belnefteprodukt") and its location, telephone number, surname, first name, patronymic of the director Telephone, surname, proper name, patronymic of the head of the gas station Information about licenses, indicating the license number , validity period, authority that issued the license (or copies of licenses) A book of comments and suggestions or information about its location and the person responsible for its maintenance A list of benign non-food products of good quality that are not subject to exchange, approved by the Government of the Republic of Belarus. Information on the ban on the sale of alcoholic and low-alcohol drinks, beer, tobacco products to minors under the age of 18, and also matches and lighters to minors under the age of 15. Information on the ban on the sale of playing cards to minors under the age of 18, and to minors under the age of 15 years - also lighters, toxic chemicals and flammable liquids, pyrotechnic products Information that entry to the cafe may be closed 30 minutes before closing Address and telephone number of the “hotline” of the district executive committee operating in the territory where the gas station is located Rules for participation in loyalty program “Razam with us” Information about ongoing promotions Telephone number of the representative for the protection of consumer rights of the district executive committee operating in the territory where the gas station is located Rules for refueling a vehicle (extract from the Rules for the technical operation of a gas station) Address and telephone number of the state sanitary inspection body List of categories of consumers, entitled to service out of turn DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATIVE DOCUMENTS FOR THE OPERATION OF FILLING STATIONS Quality passport for each batch of petroleum products, which must contain: - name and designation of the fuel grade; -name of the manufacturer and/or seller, their location (indicating the country); - designation of the document establishing the requirements for fuel of this brand (TR TS 013/2011); - standard values and actual test results confirming the compliance of this brand of fuel with the requirements of the Technical Regulations of the Customs Union (TR TS 013/2011); -date of issue and passport number; -signature of the person who issued the passport; - information about the declaration of conformity; - information about the presence of additives in the fuel.

Gas station personnel involved in the sale of related products and the operation of a cafe must be guided by the following local regulatory legal acts: Gas station operator’s work instructions Director’s order No. 211 dated April 19, 2011 “On approval of uniform sets for gas station personnel” Calculation card Price list for products Brakerage SK-OD magazine. 07. 04 “Implementation of NP, LPG, STi. At the gas station" Technological map of the DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF PEZING STATIONS

General trading rules Gas station personnel must comply with the requirements of the law and local regulations. The customer must be provided with maximum information about the seller, the product, the gas station’s operating hours and methods of providing feedback (the opportunity to leave a comment or suggestion verbally or in writing, contact the hotline ") When working with cash, gas station personnel are guided by: SK-OD. 07. 04 “Implementation of NP, LPG, STi. At the gas station" Instructions on the procedure for conducting cash transactions and the procedure for cash settlements in Belarusian rubles on the territory of the Republic of Belarus, approved by Resolution of the Board of the National Bank of the Republic of Belarus dated March 29, 2011 No. 107 Regulations on the procedure for using cash register equipment, payment terminals, automatic electronic devices, vending machines and accepting cash, bank payment cards as a means of making payments on the territory of the Republic of Belarus when selling goods, performing work, providing services, carrying out activities in the field of gambling, lottery activities, conducting electronic interactive games, approved by the resolution Council of Ministers of the Republic of Belarus, National Bank of the Republic of Belarus dated July 6, 2011 No. 924/16 requirements of the work instructions and other internal documents regulating work with cash. DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

General sanitary standards and rules for conducting related business at gas stations. Gas station personnel working with food products must have a valid sanitary book, be certified for knowledge of sanitary rules and regulations, the basics of hygienic and anti-epidemiological requirements, periodic medical examinations. Proper hygiene must be maintained in the sales area and in warehouses. cleanliness and order When storing and displaying goods, the principles of commodity neighborhood must be observed. The gas station must be provided with appropriate services for the removal of solid waste, deratization and disinfestation. The legitimacy of the process of selling goods and services must be ensured at the gas station (expiration dates, price tags, availability of documents, etc. ) Gas station personnel must strictly observe the rules of personal hygiene: come to work in clean clothes and shoes; - store outerwear, shoes, hats, personal belongings in the office premises; -work in uniform, wash it when dirty; -do not fasten uniforms with pins or needles; - before starting work, wash your hands thoroughly with soap; -hair must be tucked under a headdress; - all operations in the cafe area, except for preparing drinks, should be performed with disposable gloves; -it is prohibited to work in street clothes; - It is prohibited to work without a headdress. -do not eat food in production premises; - eating food is allowed only in specially designated places; -after visiting the toilet, wash your hands with soap and water. DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

Sanitary norms and rules when organizing the work of a cafe When organizing the work of a cafe at a gas station, the following requirements must be ensured: compliance with sanitary rules by all gas station employees; full production and laboratory control; daily maintenance of the necessary documentation (brake log, personnel hand inspection log); maintaining gas station technological, refrigeration and other commercial equipment in good condition; ensuring the availability of a sufficient amount of production equipment, utensils, detergents, disinfectants and other items of material and technical equipment. ensuring that each gas station has sanitary rules (San. Pi. Nov) for use by gas station management (this is a recommendation); DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

The procedure for conducting an inspection of gas station workers before being allowed to work in a cafe 1. 2. 3. 4. The inspection and entry in the logbook is carried out independently by each gas station employee, before starting work on each shift. The head of the gas station or his deputy confirms this information and grants permission to work (signature in the log). All gas station operators of 3rd and 4th categories are subject to inspection. Employees with cuts, abrasions, burns, pustular diseases of the skin of the hands, open parts of the body (superficial pustules, boils, suppurations caused by cuts, splinters, burns and other skin damage), as well as respiratory diseases are not allowed to work in the cafe. The results of the inspection are recorded in the personnel hand inspection log, which must be laced, numbered and sealed. 01. 2013 Ivanova A. V. Operator 3 grades. Absent normally Ivanova A.V. Head of gas station Petrov A.S. Designations: zh – healthy; from – suspended from work; otp – vacation; c – day off b/l – sick leave DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF GAS STATIONS

Rejection of food in a cafe 1. All products and semi-finished products used in a cafe are subject to mandatory labeling after opening the package or defrosting. 2. Data on the date and time are indicated on the packaging or in the rejection register. 3. The selection of dishes and finished culinary products is carried out by a commission consisting of at least 3 people (gas station manager, gas station deputy head, operators). The assessment of product quality is entered into the rejection log (according to the attached form) before the start of its sale. The magazine must be numbered, laced and sealed. 4. The culling is carried out in the presence of the manufacturer (cook) of the product before the start of its sale and release to the consumer. 5. Organoleptic quality indicators that manufactured products must comply with are established in technical regulatory legal acts and technological documents for specific types of products. 6. The rejection commission evaluates the compliance of the primary processing of raw materials, taking into account its type and physical condition, with the requirements of technological documents (technological maps, collections of recipes, technological instructions), the correctness of the technological process, checks during distribution the storage conditions of dishes and products, the temperature of their serving (dispensing) , determines the actual weight of piece goods, semi-finished products and individual components, makes proposals for improving the taste of dishes. 7. Product quality is assessed using a five-point system for each indicator - appearance, color, smell, taste, consistency. Five points are given to products that are prepared in full accordance with the recipe and preparation technology and have no comments or deviations in organoleptic quality indicators. To evaluate products according to organoleptic indicators with four points, minor deviations from the established requirements are allowed, depending on the type of product. A product rating of three points indicates individual violations of the preparation technology, but allowing for its implementation. Products manufactured with gross violations of the preparation technology and that do not meet the established requirements for organoleptic quality indicators that cannot be eliminated are not subject to sale. 8. The results of rejection (organoleptic quality assessment) of products are reflected in the rejection log, which is kept in the form according to the appendix. 9. Products that have deviations and comments on organoleptic indicators are entered into the rejection log. Products that do not have deviations or comments are not reflected in the rejection log and at the end of the day (shift) an entry is made in the log: “The remaining batches of products have been checked and comply with the requirements of technical regulatory legal acts and technological documents. ". Date of DRP GAZPROM NEFT Name of dishes, products with deviations, comments on quality Time of preparation of products, carrying out rejection Comments on organoleptic quality indicators Score in points TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF GAS STATIONS Last name, first name, patronymic of the product manufacturer Signatures of the commission members

Information about the product must contain information on safety Information on food products Name of technical regulations or mark of confirmation of conformity; About certification (if necessary); Terms of use; Service life; Information about the necessary actions of the consumer after the expiration of these periods, as well as information about the main consumer properties; Price; Information about the rules for the sale of goods (provision of services); DRP GAZPROM NEFT About the composition; About nutritional value; About the appointment; On the conditions of use and storage; About methods of preparing ready-made dishes; About weight (volume); About the date of manufacture, packaging and place of manufacture; Contraindications; Name of food additives, dietary supplements, GMOs used in the manufacturing process of food products. Imported non-food products must contain the following information in RUSSIAN OR BELARUSIAN LANGUAGES: name of the product; name of the country, manufacturer, importer; purpose (area of use), main properties and characteristics; rules and conditions for effective and safe use; other information about goods in accordance with the legislation TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

Design of price tags Letter of the Ministry of Trade of the Republic of Belarus dated November 3, 2011 No. 07 -09/676 to “On the design of price tags” The seller is obliged to ensure the availability of uniform and clearly designed price tags (one size, one color scheme, aesthetic appearance) for the goods sold, indicating the following information: - name of the product (indicate the full name of the product assigned by the manufacturer, using the information on the basis of which the product was accepted for accounting (recorded)), its grade, - price per unit of weight or unit of product, - information about the content genetically modified components (components), -country of origin of the product, -signature of a person authorized by the seller, date of registration of the price tag. The seller may indicate other information on the price tags. The information must be printed in Belarusian or Russian in a clear, legible font of the same size and type, convenient for consumers to read. Information about the content of genetically modified components (components) is highlighted, indicating: “Contains GMOs”, in red and in a larger font than the name of the product. When indicating the country of origin, it is allowed to write its short name. For example: “Republic of Belarus” - “Belarus”. The name of the country of origin of goods is indicated in accordance with the Classifier of countries of the world, approved by the decision of the Customs Union Commission dated September 20, 2010 No. 378, the National Classifier of the Republic of Belarus (OKRB-01799), approved by the State Standard Resolution of June 16, 1999 No. 8. DRP GAZPROM OIL TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF PETROL STATIONS

Documents confirming the quality of the product Original certificate of conformity Copy of the certificate of conformity, made on a special secure form of strict reporting, certified by the product certification body Presence of marking on the product and (or) on its consumer packaging with the mark of conformity of the National Conformity Confirmation System of the Republic of Belarus, indicated in the shipping documents registration number of the certificate, its validity period, name and address of the body that issued the certificate, if this information is not indicated on the product or on its consumer packaging Certificate of quality and safety of food raw materials and food products DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

If a defect is detected in the product, the client has the right to demand in accordance with the Law of the Republic of Belarus of January 9, 2002 “On the Protection of Consumer Rights” Requirement Time frame Replacement of a defective product with a product of good quality Replacement with the same product of a different model (brand, type, article and etc.) (with additional payment or refund of the difference in price) Proportional reduction in the purchase price of the goods Immediate free elimination of defects in the goods Reimbursement of expenses for eliminating defects in the goods Refund of the amount paid for the goods Compensation for losses caused due to defects in the goods or the return of goods of inadequate quality to the seller Immediately , and if additional verification of the quality of the goods is necessary - within fourteen days from the date of presentation of the demand Immediately. If it is not immediately possible - within no more than 7 days from the date of presentation of the demand, and if an examination is necessary - 14 days Immediately. If it is not possible to immediately eliminate the deficiency - no more than 14 days from the date of presentation of the demand Immediately. If it is not immediately possible - no more than 7 days from the date of presentation of the claim, and if an examination is necessary - 14 days Immediately or, if it is not immediately possible - within seven days from the date of confirmation by the consumer of the amount of losses The consumer does not have a document confirming the fact purchase of goods (cash receipt, etc.) is not a basis for refusal to satisfy its requirements DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

List of non-food products of good quality that are not subject to exchange or return (approved by Resolution of the Council of Ministers of the Republic of Belarus dated June 14, 2002 No. 778) Personal hygiene items, goods for the prevention and treatment of diseases at home (toothbrushes, combs, hair curlers, sponges, shaving blades and other similar products, sanitary and hygiene items made of metal, rubber, textiles and other materials, oral hygiene products) Products made of polymeric materials in contact with food, including for single use (dishes and tableware and kitchen, containers and packaging materials for storing and transporting food products) Fresh flowers, Christmas trees, ornamental plants, seedlings, seedlings, seeds, bulbs, mycelium Tobacco products Batteries Hosiery Costume jewelry Perfume and cosmetics Tools for manicure and pedicure Toys , carnival accessories (costumes, masks, half masks) Household chemicals, including paints and varnishes Automatic fountain and ballpoint pens, automatic pencils, rods, markers, felt-tip pens and other similar products Audio and video cassettes, floppy disks and CDs, other technical information media Printed publications With the exception of goods in sealed packaging DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

Administrative offenses in trade Violation of the legislation on the book of comments and suggestions entails a fine of four to ten basic units. Violation of the rules of trade and provision of services to the population entails a fine of up to fifty basic units with confiscation of goods, regardless of whose ownership they are. , and the proceeds received from their sale Violation of the procedure for accepting funds when selling goods (services) in cash entails a fine in the amount of twenty to fifty basic units. Fraud of consumers entails a fine in the amount of up to twenty-five basic units with deprivation of the right to engage in certain activities. activities of DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

DOCUMENTS FOR DISPLAYING GOODS AT PETROL STATIONS The merchandising album must contain the following information: 1. Gas station merchandising plan (Top view) The merchandising plan for a gas station is a schematic representation of the arrangement of retail equipment with the designation of product categories. 2. Explanation of abbreviations 3. Product display planograms. The display planogram contains information on the placement of goods on the rack, indicating the number of “faces” of the display and visualization. DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

ACCEPTANCE OF GOODS AT A FILLING STATION 2. Explanation of abbreviations Commodity or waybill Documents confirming the quality of the goods (certificate or copy of the certificate of conformity, hygienic certificate, quality certificate, etc.) DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATIONS FOR AZ OPERATION C

QUANTITY AND QUALITY OF DELIVERED GOODS When delivering goods, it is necessary to count 100% of the delivered goods. The actual quantity of goods must match that indicated on the supplier's invoice and on the order. The gas station manager must check the quality of the goods received: the absence of crumpled packaging, hidden defects, etc. 2. Explanation of abbreviations It is necessary to check the expiration dates of the goods. The remaining shelf life cannot be less than 2/3 of the total shelf life. All facts of short deliveries of goods are indicated in the corresponding file on the network portal. It is PROHIBITED to accept goods that are not specified in the order forms and are not included in the current planogram! DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

STORAGE OF GOODS IN A GAS STATION WAREHOUSE Warehouse facilities for storing food and non-food products are determined within the framework of the gas station project 1. 2. Explanation of abbreviations F o o d v e n DRP GAZPROM NEFT TRADE RULES, EXTERNAL REGULATION REQUIREMENTS DOCUMENTS FOR GAS STATION OPERATION

STORAGE OF GOODS IN A GAS STATION WAREHOUSE It is necessary to comply with the hygienic requirements for the operation of warehouses: 1. 2. 3. Wash warehouse premises and equipment in accordance with the cleaning schedule Place garbage and packaging only in specially designated places Store expired goods in in a strictly designated place, in a closed container, the container is signed “Not for sale” DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

WAREHOUSE OF RELATED GOODS Distance from the ceiling is more than 50 cm. All goods are arranged neatly on the shelves Shelves are marked There is no goods on the floor On the door there is information about the class of explosion and fire hazard and the name of the person responsible for the PPB DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF PETROL STATIONS

OILS AND NON-FOOD PRODUCTS WAREHOUSE All goods are arranged neatly on the shelves The room is clean and tidy There is no goods on the floor The oil warehouse premises are equipped with stationary fire extinguishers On the door there is information about the class of explosion and fire hazard and the name of the person responsible for the PPB DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATIONS DOCUMENTS WORK OF GAS STATIONS

REFRIGERATORS AND FREEZERS Before ordering refrigerated and frozen goods, you must make sure that the temperature regime in the chambers corresponds to the specified one: Temperature regime in the low-temperature chamber - 20. . -18 Temperature in the medium temperature chamber +2. . +4 The operator controls the temperature conditions of refrigeration and freezing equipment. The goods are neatly placed on the shelves, there is no goods on the floor. Goods for the cafe are stored in a specially designated place. Substandard goods are stored in a specially designated marked place. DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

DISPLAYING STATIONS AT A PETROL STATION AND DESIGNING PROMOTIONS Upon delivery of goods to a gas station, the Gas Station Manager organizes the process of laying out goods on the rack, based on the following documents: 1. Gas station merchandising album 2. Planograms for displaying goods 3. Presentations on organizing promotions 4. Instructions for registration of Drive Cafe DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

DISPLAYING STATIONS AT A PETROL STATION AND DESIGNING PROMOTIONS The gas station manager organizes the process of displaying goods at a gas station and exercises control at all areas, adjusting the actions of operators if necessary. Before you begin displaying goods, you must ensure that the retail equipment is clean and free of dust and dirt. Provide staff with product display planograms and printed price tags Provide staff with all auxiliary materials and POS promotional materials for the design of promotional goods DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

REQUIREMENTS FOR THE DISPLAY OF RELATED PRODUCTS 1. Product groups must be positioned in strict accordance with the merchandising plan of the gas station 2. The display on the racks must comply with the current planogram ü The display of goods is neat, the product is labeled with the label facing the customer ü The shelves are filled to the full depth of capacity ü The shelves are adjusted according to the dimensions of the product ü Each product has a price tag ü There are no products with damaged packaging/label or expired ü The product and equipment are clean DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

Requirements for working in a cafe G Maintaining constant cleanliness and proper order in the cafe area and gas station in general! G Carry out wet cleaning of all gas station premises on a daily basis G Sanitization must be carried out in accordance with the equipment operating instructions and internal requirements of the Organization G Sanitization of equipment must be carried out every shift at night (from 02.00 to 05.00). The time for sanitization should be selected based on the priority being the smallest flow of customers. G Sanitary treatment of equipment should be carried out: using detergents and disinfectants using appropriate labeled equipment G Before performing sanitary treatment, the gas station manager must familiarize the staff with the instructions of the Organization (NMD, presentations on cascade training 2013 and equipment manufacturer's operating manual)! DRP GAZPROM NEFT TRADE RULES, REQUIREMENTS OF EXTERNAL REGULATORY DOCUMENTS FOR THE OPERATION OF FILLING STATIONS

What is an enterprise like a coffee shop? A coffee shop is a catering establishment that has some features. The main type of product sold in a coffee shop is a freshly prepared coffee drink and dessert dishes for it: fresh baked goods and confectionery, ice cream, black and green tea, juices, soft drinks, alcoholic drinks, etc. can be sold.

When selling alcoholic beverages, it is necessary to obtain a license, upon receipt of which the distances to children's, educational and sports facilities will be taken into account.

There are coffee shops in all major cities. It is, of course, advisable to place them in well-traveled places. The aroma of freshly brewed coffee and rich pastries coming from the coffee shop is a very important factor that attracts visitors. In addition, a positive feature is that the attendance of coffee shops is not seasonal. In a cozy, comfortable environment, you can chat with friends and warm up with a cup of hot coffee or tea in winter, and refresh yourself with ice cream, soft drinks or cocktails in summer. With the sale of delicious aromatic coffee and other quality products, a cozy atmosphere and high quality service, regular visitors to such an establishment, coffee lovers, may appear.

A business based on opening an ordinary coffee shop has great potential for development and profitability. For reference, it is only worth noting the fact that in Moscow, with a total population exceeding twelve million residents and a large number of visitors, the number of coffee shops remains insufficient.

Opening a coffee shop requires renting a very small space. The threshold for entry into this type of business still remains quite low, and the opportunities that open up are large. After all, from one successful coffee shop a whole network can be born, and the amount of profits will depend only on your desire and hard work.

What sanitary requirements must coffee shops meet?

Since coffee shops are classified as public catering establishments, they must comply with sanitary and epidemiological requirements for public catering organizations. The main stages of opening coffee shops are the same as for other types of enterprises (drawing up a business plan, registering a legal entity or individual entrepreneur, registering with the tax authority, choosing premises for a coffee shop, concluding a lease agreement and equipping the premises, resolving all organizational issues for the operation of the enterprise, execution of all necessary contracts and internal documentation, provision of notification of the start of certain types of business activities.

What should you especially pay attention to?

When choosing a room, despite the fact that in the technological process of a coffee shop such unpleasant odors as burnt oil, burning, smoke cannot appear, but there is mainly a pleasant smell of coffee, it is necessary to pay attention to the design features of the ventilation system equipment in the room and its effectiveness work. This is of particular importance if the coffee shop is located in a residential building or in a separate building within a residential development. No matter how pleasant the smell of freshly brewed coffee and rich pastries may be, if they constantly penetrate into the premises of residents’ apartments, it will have a completely different effect on a person and worsen his living conditions, which contradicts the sanitary and epidemiological requirements for public catering organizations.

It is also necessary to pay attention to the operation of equipment that is a source of noise and vibration, and to take measures in advance to prevent their penetration into the living quarters of the residents of the house.

When choosing food suppliers, and especially roasted coffee, you need to pay special attention to their quality. The coffee shop should have a pleasant smell of freshly brewed coffee, not the smell of over-roasted coffee. Real coffee lovers feel this difference very well. And this will scare away visitors. All products must have documents confirming their origin, quality and safety.

Regarding other issues of work organization, the requirements are the same as for other types of public catering establishments.

Particular attention should be paid to the production, transportation, storage and sale of confectionery products with cream. Cream confectionery products must be stored in refrigeration equipment at a temperature not exceeding +6 degrees C. The shelf life of such confectionery products (cakes, pastries, rolls, etc.) stored at a temperature not exceeding +6 degrees C is from the moment the technological process is completed must not exceed the time limits established by the hygienic requirements for particularly perishable products. This applies to products that do not contain preservatives. If there are preservatives in cream confectionery products, new deadlines are established in accordance with the established procedure. These terms must be indicated on the label of the packaged finished product.

All products that will come from suppliers must comply with the current Technical Regulations of the Customs Union. In this case, you especially need to pay attention to the Technical Regulations on Food Labeling and the Technical Regulations on Food Safety.

The enterprise must develop and implement a production control program, which must include: laboratory tests in an accredited laboratory at certain intervals. The company will have an agreement with this laboratory, which can be used at any time. For example, to check the quality of products from suppliers, in case of doubts, complaints from visitors or when changing suppliers for any reason.

The management of the coffee shop must be confident in the quality of the products received, but still periodically conduct laboratory tests, and of course, at their enterprise, comply with sanitary requirements, the requirements of technical regulations and consumer protection legislation.

If violations are detected during scheduled and unscheduled inspections, regulatory organizations take administrative measures in the form of fines or suspension of activities for up to 90 days. To avoid this, it is better to carry out preventive measures and find out all the questions you have from specialists.

Obviously, the sanitary requirements for catering establishments are very high, but this is a justified measure and should not become an obstacle to opening your coffee shop. In the end, the profit received and the satisfaction from the work done will compensate for the effort you expended.

We wish your business success.

If you decide to open a beer or sushi bar, restaurant, cafe, canteen, fast food, then you must understand that not a single catering establishment can legally operate without the appropriate permission from the sanitary and epidemiological station. However, many beginning businessmen do not know how to obtain permission from the SES. This conclusion is issued after submitting an application by the catering owner within the next ten days after submitting all the necessary documents, the list of which includes:

The application for the permit itself;
A photocopy of the certificate of state registration of a legal entity (individual entrepreneur);
A copy of the lease agreement or proof of ownership of the premises;
Employees' Sanitary Books.

Of course, the owner of a catering establishment can avoid any problems with the SES only if his business fully complies with all sanitary rules. Their list is very extensive and sometimes contains rules that seem contradictory at first glance. However, they are not impossible. Below is a list of requirements that this department pays attention to first of all.

The main requirements of the SES for catering outlets

Food storage rules

First of all, it is worth mentioning that the SES imposes special requirements regarding the organization of storage of perishable products. They must be stored using special equipment that will be able to maintain the desired temperature.

As a rule, when checking, this service pays attention to the following points:

Is the separation of dairy products, fish and meat in refrigeration units organized correctly?
Is meat stored on special hooks?
If ice is used for storage, are the products placed on oilcloth or in a special container?

In addition, the SES always pays attention to compliance with the shelf life of products in refrigeration units. To avoid being fined, owners of catering outlets need to remember the following standards:

Dairy “flask products” are stored for up to 20 hours;
Any type of meat can be stored for up to 5 days;
Smoked meats can be stored for up to 20 days;
Frozen fish - up to 24 hours;
Chilled fish - up to 2 days;
Butter - up to 10 days;
Eggs - up to 20 days;
Boiled sausage - up to 2-3 days;
Liver sausages and blood sausages - up to 12 hours.

Also, special SES requirements apply to products that have a pronounced odor, for example, garlic. They should be stored away from cereals, flour, meat, salts, as these products have the ability to absorb odor.

As for storage rooms for storing dry products, they must be equipped with shelving. Moreover, all vegetables supplied to the pantry must be supplied through a special hole in the wall.

It should be emphasized that all responsibility for the quality of stored products lies with the storekeeper, who is also obliged to notify the SES employee of any suspicions regarding the quality of stored products.

Product processing rules

The requirements of the SES regarding the processing of products should also be mentioned. They are as follows:

Processing should be carried out in meat, fish and vegetable shops;
The vegetable shop must use special devices for cleaning and cutting, there must be special tables for cutting and baths for washing;
Meat and fish must be processed in a separate workshop;
Meat should only be defrosted in large pieces and in a hanging state. Before the procedure, it must be washed and cut on a wooden or marble material, which is cleaned after each cut;
Cutting meat or fish should be done using special knives;
Defrosting fish should take place in cool water and last a certain amount of time.

The above are the requirements, compliance with which is most often checked by SES employees. However, this is not a complete list of standards - every owner of a catering outlet can familiarize themselves with their complete list by studying the document SanPiN 2.3.6.107901.

Availability of a water source

It should also be noted that one of the main requirements of the SES is the availability of safe drinking water in the catering premises. If the establishment is not connected to the water supply, the service may allow it to use water from other sources (artesian well, mine well, river water), provided that this is agreed upon in advance.

SES requirements for catering premises

First of all, the premises of a food service establishment must ensure flow so that the flow of raw products does not interfere with the flow of processed products.
As mentioned earlier, the premises should be divided into several workshops. If a retail outlet is engaged in the production of dishes, in addition to the vegetable and meat and fish shops, it should have a so-called cold shop.
The walls in the production area should be covered with ceramic tiles or light paint at a distance of 1.8 meters from the floor.
Floors must be waterproof in production areas. Floors made of other materials are permitted in the retail area.
The dining area should be illuminated using natural or artificial light.
The room must be equipped with artificial and mechanical ventilation. If you are the owner of a restaurant with more than 100 seats, supply and exhaust ventilation would be the best option.
All food service outlets must be heated, preferably using central heating. In the sales area the temperature should be from 16 to 18 degrees, in the various blank shops and cold shop - 16 degrees, while in the washing room - 18 degrees.

SES inspections of catering outlets

All owners of catering outlets should remember that SES inspections can be both scheduled and unscheduled. However, unscheduled inspections are most often carried out due to complaints from visitors or harm to life or health.

Scheduled inspections last no more than ten days, while unscheduled inspections last no more than two. During the event, not only the above conditions for storing and cutting products are checked, but also documents (contracts for waste removal, basic documentation of the establishment), the procedure for centralized cleaning of workwear, disinfection, disinfestation and deratization, utensils, equipment and inventory.

A catering outlet must have a first aid kit. SES specialists have every right to take samples of products or make proposals for correcting all detected premises. These proposals must be implemented by the management of the public catering outlet without fail.

The design and equipment of public catering establishments (canteens, restaurants, snack bars, cafes, home kitchens, buffets, etc.) are regulated by current construction and sanitary standards.

The range of products produced by a public catering enterprise is approved by the relevant trade authorities in accordance with the minimum assortment in strict accordance with the type of enterprise, the set of premises and its equipping with refrigeration and technological equipment. Changes to the approved assortment can only be allowed after it has been agreed upon with the sanitary and epidemiological service institutions.

Public catering establishments, as a rule, are located in separate buildings, as well as in buildings that combine several institutions serving the population.

In apartment-type residential buildings with a height of at least three floors, it is allowed to place home kitchens, provided that no more than 500 lunches are prepared and served per day, and canteens and cafes with a capacity of no more than 50 seats. At the same time, devices must be provided to prevent the penetration of heat, noise and odors into apartments.

When public catering establishments are located on a separate site, a fenced working yard with access roads must be provided for placing sheds, warehouses or sheds for containers and fuel.

To collect waste on the territory of the enterprise, waste bins (concrete, metal, lined with iron) are installed on sites made of cement, asphalt or brick. The areas must exceed the area of the waste container by 1.5 m on all sides. Garbage containers and cesspools are cleaned when no more than 2/3 of their volume is filled, and chlorinated daily. The area is cleaned daily, and in the warm season at least 2 times a day with watering in the morning and evening.

Sanitary requirements for premises.

The premises of public catering establishments are divided into retail, industrial, warehouse, administrative and household. The trading group includes: a dining room, a lobby, a cloakroom and a bathroom for visitors, a buffet, and a room for selling lunches at home. The production group includes: kitchen, production shops (meat, fish, vegetable, flour, confectionery, cold snacks), bread slicer, dispensing room, washing tableware and kitchen utensils, containers for semi-finished products. The warehouse group of premises includes pantries for dry foods, vegetables, pickles, a refrigerated chamber, etc., the administrative group includes the director’s office, office, staff room, wardrobe, showers, toilet for service personnel, the technical group includes the engine room, cooling chambers, ventilation chambers, etc.

The composition and area of premises are regulated depending on the nature of their work (work on raw materials, semi-finished products) and production capacity (Table 116).

Table 116. Number of seats in public catering establishments

In table 117 shows the composition of the premises of open network canteens (with self-service) in cities and towns. The premises of public catering establishments should be located taking into account production connections that allow for the flow and sequence of processing of raw materials, production of semi-finished products, finished products and their sale.

Entrances to the retail and industrial group of premises must be separate. There is also a separate entrance to the room for taking home lunches. The kitchen is located in the plane of the sales area and adjoins directly to it. It is recommended to locate the vegetable shop closer to the production exit. Behind it are the fish and then the meat shops; The cold shop should be isolated from other rooms and located close to the kitchen and sales area. Canteen washing room
courts should have a direct connection (through the window) with the distribution and sales area. The kitchen utensil washing area is located in close proximity to the kitchen and pastry shop. The dispensing room is placed in such a way that it has direct communication with the sales area, kitchen, refrigeration shop and tableware washing area. There are separate storage rooms for dry, bulk products and bread.

The premises of the enterprises are kept clean, cleaning is carried out daily: wet sweeping and washing floors, sweeping cobwebs, removing dust, wiping furniture (radiators, window sills). Weekly, using detergents and subsequent disinfection, wash walls, lighting fixtures, clean glass from dust and soot, etc. To disinfect premises (floors, walls, doors, etc.) when

Table 117. Composition and area of the main premises of canteens of an open public catering network (with self-service) in cities and towns

Only in canteens on semi-finished products.

** Only in canteens for raw materials.

Notes. 1. The area of the premises is given taking into account the production of 20% of additional products in the form of semi-finished products, culinary products and lunches for sale at home or in anticipation of an increase in seating in the summer. The number of seats in the halls should be increased by 20% if the specified sale of additional products is not provided,

2. When designing dietary canteens, an additional room for visitors to relax should be provided at the rate of 0.2 m2 per 1 seat in the hall and a doctor’s office with an area of 9 m2.

3. When designing canteens used in the evening as cafes or restaurants with waiter service, the distribution room should be separated from the hall by a partition (screen) 2 m high, located at a distance of 2 m from the technological distribution line.

change 1% clarified bleach solution (1 liter of 10% bleach solution per 10 liters of water) or 0.5% chloramine solution (50 g per 10 liters). For public catering establishments, a sanitary day is established once a month for general cleaning followed by disinfection of all premises, equipment and inventory. Cleaning equipment for industrial, shower, warehouse, and toilet facilities (basins, buckets, brushes, etc.) are marked with oil paint and assigned to separate workshops (rooms), stored separately in closed, specially designated cabinets or wall niches. Buckets for cleaning floors in toilets must have a signal color (red, orange).

All catering establishments, as a rule, are equipped with water supply and sewerage. The quality of water must meet the requirements of GOST 2874-82 “Drinking water”. Hot and cold water is supplied to all industrial baths, washbasins, sinks and shower units.

Catering establishments are equipped with internal sewerage. Technological equipment for preparing food products and washing dishes is connected to the sewer network through an air gap of 20 mm. At large public catering establishments (with 200 or more seats working on raw materials, and over 500 seats working with semi-finished products) fat, sand and starch installations are installed. Discharge of contaminated industrial and household wastewater into open water bodies without appropriate treatment, as well as the construction of absorption wells, are prohibited. Laying sewerage pipes under the ceilings in sales areas of production and warehouse premises is not permitted.

Sanitary appliances are pre-

are provided in accordance with building codes and regulations. Toilets for staff are equipped with airlocks, in which washbasins with hot and cold water supply are installed. Flush water in toilets should be provided using a foot pedal, and the doors should be arranged in such a way that they can be opened in both directions with a push of the foot.

For visitors, restrooms are provided at the rate of one toilet per 60 seats in the hall, but at least two restrooms for men and women, one washbasin per 50 seats in open-type dining rooms. In eateries where food is taken while standing, in the absence of a lobby and cloakroom rooms, restrooms are not provided for visitors, and a washbasin is installed in the hall.

Heating and ventilation. The temperature inside the premises of public catering establishments and the frequency of air exchange in them are provided in accordance with building codes. Special umbrellas are installed over kitchen stoves (more than the area of the stove by at least 0.5 m on each side). From a hygienic point of view, it is more expedient to install a ring air duct above the slab, connected by a separate duct to the ventilation chamber. Supply and exhaust ventilation in enterprises built into other buildings should be arranged in isolation from the ventilation system of this building. They install exhaust systems connected to each other for groups of premises: retail, industrial, administrative and household, restrooms, showers, refrigerated chambers, food storage chambers. Supply air is supplied to the sales area, lobby and utility rooms in the upper zone, and in hot shops - to the working area (it is not allowed to direct it directly to the workplace).

Lighting. Public catering establishments provide general artificial lighting using incandescent lamps. Fluorescent lighting is used mainly for retail and administrative premises (Table 118).

Sanitary requirements for the design and equipment of warehouse premises. In public catering establishments, warehouses are divided into non-refrigerated (for storing dry foods, bread, confectionery, partially vegetables, wine, canned food) and refrigerated (for storing perishable products - meat, fish, milk, meat, fish and dairy products, eggs, fresh fruits and vegetables).

Sanitary requirements for equipment, inventory and utensils of production premises. The enterprise provides separate technological equipment for processing raw and finished products with appropriate labeling. There must be at least two meat grinders; one for raw meat and the second for cooked meat, boiled potatoes, etc.

At the end of the work, all working parts of the machines are disassembled, washed thoroughly, scalded with boiling water, wiped dry or dried in the oven and covered with clean covers made of gauze, linen, or thin tarpaulin.

Production baths (for soaking salted fish, washing meat, washing vegetables, etc. and for washing kitchen and tableware) must be made of food-grade anti-corrosion material (stainless steel, aluminum, etc.).

It is better to cover industrial tables intended for processing food products and preparing culinary products with marble slabs or whole sheets of metal (stainless steel, duralumin).

For cutting meat, fish, vegetables and other products, there are special cutting tables and cutting boards without gaps, smoothly planed, made of hardwood (ash, beech, maple, oak, birch). The boards are marked on the side surface: SM (raw meat), SR (raw fish), SO (raw vegetables), VM (boiled meat), BP (boiled fish), VO (boiled vegetables), “Greens”, KO (pickled vegetables ). The boards are assigned to a specific place and stored there. Every day, after finishing work, they are thoroughly cleaned, washed with hot water and soda, boiled and dried.

Kitchen utensils are allowed to be made of stainless steel, aluminum, frying pans - of cast iron, baking trays - of untinned iron. For storing dry products, storing and boiling water, galvanized iron containers can be used. Make sure that tableware and teaware (porcelain, earthenware, glass, etc.) do not have cracks or broken edges. Plastic utensils are prepared only from materials approved by state sanitary inspection authorities (see below).

Sanitary requirements for washing dishes. Tableware can be washed manually and mechanically. For manual washing, three-cavity bathtubs are equipped. For washing glassware, a special two-cavity bath (or one bath) is used, followed by washing with hot water using a syringe. Kitchen utensils are washed in a special two-cavity bath. Washing baths provide the required amount of hot water. The dishwashing regime provides for: a) mechanical removal of food residues; b) washing dishes in water at a temperature of 45-48 ° C with the addition of detergents; c) washing in water at a temperature of 50 °C with the addition of a clarified 1% solution of bleach (10 g per 1 liter of water) or chloramine; d) rinsing with hot water in the third bath. After this, the dishes are dried in special drying cabinets or electrically heated counters. It is not recommended to wipe plates. Cutlery (spoons, knives and forks) is washed in the same way as tableware and is additionally boiled; Wipe dry with a towel.

Requirements for food intake. Food products supplied to a public catering establishment must comply with the requirements of current state standards, OSTs or technical specifications and be accompanied by documents certifying their quality. The quality of food products is checked by storekeepers and canteen managers. Acceptance of products begins with checking the accompanying documents. If the quality of the products is in doubt, they are sent to a departmental laboratory; Until the results of laboratory tests are received, products are not allowed into production. Products that do not meet the standards for sanitary indicators are presented to the departmental sanitary supervision, and in the absence of one, to the sanitary-epidemiological station to decide on the procedure for their use.

Meat is allowed for acceptance only if it has a veterinary stamp and a document confirming the inspection and conclusion of veterinary supervision.

Meat with a veterinary certificate, but without a brand, as well as conditionally fit meat, is strictly prohibited.

It is prohibited to accept ungutted waterfowl into public catering establishments; raw duck and goose eggs, as well as chicken eggs from the incubator (mirage); bombed canned meat and fish; cereals, flour damaged by barn pests; especially perishable products with expired sales dates. Opening containers (barrels, boxes) must be done after preliminary cleaning to avoid contamination of products. When weighing food products, do not place them directly on the scale. Products must be weighed in containers, on removable plates, on clean plastic film or oilcloth. Storage of food products - see section: “Storage of food products in warehouses of public catering and trade enterprises.”

Requirements for culinary processing of food products. When processing meat, fish, vegetables, making cold appetizers and cooking food, the flow of the production process is observed. Food is prepared in small portions as it is sold. Raw materials and finished products are processed on different tables and on different cutting boards. Cutting and washing raw materials is not allowed in the kitchen where food is directly cooked. Before deboning, parts of meat carcasses are thoroughly cleaned and washed with running water. Areas with marks, bruises and contaminated ones are cut off.

Thawing of frozen meat is carried out in half carcasses or quarters in a suspended state in a special room (defroster) or on tables in the meat shop. Thawing meat in water or near the stove is prohibited.

Minced meat is prepared as needed and stored in refrigerated chambers or cabinets at a temperature not exceeding 6 °C for no more than 6 hours. When delivering minced meat from procurement shops to pre-preparation canteens, it must be packaged in a special metal or wooden container with a capacity of up to 10 kg lined with cellophane or parchment on the inside. Minced meat may only be transported in refrigerated transport under conditions that prevent the product temperature from rising above 6 °C.

Cooking and frying meat should be done until it is completely cooked, when colorless juice begins to come out from the piece when pierced with a chef's fork. Meat and poultry after heat treatment and cooling are stored in refrigerated containers from the moment of cooling and production for no more than 12 hours, and in non-refrigerated form - no more than 3 hours. In the spring-summer period (May - September), the use of meat trimmings and meat from heads for Cooking minced meat is prohibited.

When making products from meat by-products, they are subjected to thorough heat treatment; jelly from meat by-products (fetlock, ears, lips, etc.) is prepared with special attention. The washed and peeled offal is boiled until fully cooked, i.e., the meat is freely separated from the bone. The cooked meat is disassembled; the meat is separated from the bones, finely chopped, minced or minced; pour in the strained broth and be sure to boil again, after which they are poured into clean (previously scalded with boiling water) dry molds or baking sheets; After cooling, store on racks in refrigerators. Pouring broth and chopped meat into molds without re-boiling is strictly prohibited. The period for selling jelly in the presence of cold should not exceed 12 hours; in the absence of cold, the production and sale of jelly is prohibited.

When making pate, the liver is cut, fried until fully cooked, then, while hot, it is passed through a meat grinder with a fine grid. The resulting mass is rubbed through a sieve and seasoned. The shelf life of the pate in the absence of cold is no more than 6 hours (in a refrigerated room - no more than 24 hours).

The preparation of jelly and pate at catering establishments in the summer (May-September) is prohibited.

When making second courses from boiled meat (pancakes with meat, pasta with meat, etc.) or when serving boiled meat for first courses, chopped or portioned meat must be subjected to a secondary thorough heat treatment (boiling in broth, frying). Meat portioned for first courses can be stored for a short time in broth at a temperature not lower than 70 °C.

Raw and pasteurized flask milk must be boiled before use. The distribution of sour milk or curdled milk (samokvass) is prohibited; such milk may only be used for making dishes that are subject to heat treatment (pancakes, pancakes, kulebyaki, etc.). Cottage cheese for direct consumption in its natural form may only be permitted if it is made from pasteurized milk (this is indicated in the delivery note or certificate). Cottage cheese made from unpasteurized milk can be used in catering establishments only as a raw material for the production of cheesecakes, dumplings, cheesecakes and other dishes that are cooked at high temperatures.

In confectionery shops, before use, a chicken egg must be examined through an ovoscope and washed in a three-cavity bath: warm water with 1 - 2% soda ash; 0.5% chloramine solution; rinsing with clean water. Eggs with a high air chamber (“puga”) more than 1/3 of the height, “broken” eggs, but without signs of leakage, “smelly” - with an extraneous evaporating odor, “small spot” - with one or more fixed spots under the shell of a common size no more than 1/3 of the surface of the entire egg; “drying” - with the yolk dried to the shell (without mold) can only be used for baking small-piece dough products.

Cream confectionery products are allowed to be produced in public catering establishments in agreement with local sanitary authorities.

The calorie content of individual dishes or the entire diet is calculated according to official tables of the chemical composition and calorie content of food products. They provide data on the content of proteins, fats, carbohydrates in 100 g of product - net (in its pure form without waste) or in 100 g of product - gross (in its natural, unrefined form). When sending ready-made dishes to the laboratory to check compliance with their layout, the accompanying report (see form) should indicate the layout used (gross or net) and the yield of each product (see also “Materials for sampling food products to be examined in laboratories of sanitary and epidemiological stations” . - M.; M3 USSR, 1985).

Hit luxury restaurants and bars. Mid-range cafes, snack bars and cafeterias continue to thrive. In difficult times, people want to pamper themselves with the most affordable things - invigorating coffee and fresh pastries in a pleasant environment. The question logically arises of how to open a coffee shop and...

Deciding on the type of establishment

The classification of catering establishments is regulated by GOST R 50762-2007. The provisions of the document not only oblige the restaurateur to choose an adequate name for his brainchild. The regulation also establishes minimum requirements for each type of enterprise.

According to GOST, a coffee shop is an establishment specializing in the preparation, sale and creation of conditions for on-site consumption:

hot drinks made using coffee, cocoa milk, tea;
bakeries and;
other flour dishes;
from semi-finished products in a limited assortment;
purchased goods.

Those wondering how to open a mini-coffee shop should know that according to GOST, the prefix “mini” can be attached to its name by an enterprise with up to 16 seats. Fast food establishments have the right to add the clarification “express” or “bistro” to the main type and name.

Regulatory requirements for coffee shops

According to GOST, the organization of consumption of culinary products at tables, as well as service by waiters, is encouraged. Self-service and consumption of coffee and related products while standing are also completely acceptable.

Standing tables - updated, relevant for entrepreneurs who are thinking about how to open their own coffee shop and make it successful. Its implementation will allow:

make the most of limited space;
accept maximum people at lunchtime, during breaks between university classes and other “peak” periods;
organize a pleasant variety for office workers: most of them sit for 7–8 hours a day;
avoid the dominance of “tramps”, especially in winter, because according to 2300-I-FZ “On the Protection of Consumer Rights”, a visitor has the right to order one drink and sit with it for the entire shift.

Other GOST requirements:

Room

What does it take to open a coffee shop? To begin with, choose a suitable location. It is worth considering that the profitability of an enterprise is directly determined by the traffic of the target audience.

The location should:

be as passable as possible;
be in the first line from the road, square;
ideally, assume the need to wait for something (transport, reception, court or commission meeting, the next couple, etc.).

Ideal places for a coffee shop:

business center;
intersection of streets with active transport and pedestrian traffic;
market;
railway station;
shopping mall;

The premises must comply with the requirements of the Federal Law “Technical Regulations on Fire Safety Requirements”, resolution, SanPiN 2.3.6.1079-0. When calculating its size, you should start from the formula: for 50 seats:

for preparing drinks and trading – 20 sq.m;
hall – 125 sq.m.

When choosing a premises for rent, you should pay special attention to the condition of utilities, electrical parameters, ventilation, and the presence of water supply and sewerage systems.

With or without minimal space

A coffee shop offers different options for organizing a business. An original idea for the south and central Russia - an establishment without a hall. Those who are wondering how to open a takeaway coffee shop need to make a choice between:

a small stationary retail establishment;
coffee trade on wheels.

When thinking about how to open a coffee-to-go coffee shop, you can literally start from 20 square meters. m. With proper organization, such footage will be quite enough for two people to work.

The latter is preferable for those who do not have experience in the catering industry. The parent company usually guarantees:

design package;
free equipment rental;
ready-made marketing schemes;
assistance in selecting a location, preparing documentation;
installation and maintenance of an automated sales accounting system;
often - mediation in relations with Rospotrebnadzor, tax authorities and other regulatory authorities.

The cost of different franchise packages usually varies from 70 to 200 thousand rubles.

How much will it cost to start?

How much does it cost to open a coffee shop? Organizational costs depend on whether the entrepreneur plans to sell alcohol. A license to sell it costs 65 thousand rubles. per year, and the lengthy bureaucratic procedure leads to the fact that catering enterprises strive to obtain it for a maximum period of 5 years. The cost of the permit must be paid in advance.

If the sale of alcohol is not planned, it is enough. It will cost 800 rubles.