title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð´Ð»Ñ Ð±Ð¾Ð»ÑÐ½ÑÑ ÑÐµÐ»Ð¸Ð°ÐºÐ¸ÐµÐ¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of a safety management system for a catering company for the production of rations for patients with celiac disease
Creators: name: ÐÐ°Ð¼ÑÑÐ¾Ð²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÐµÐ»Ð¸Ð°ÐºÐ¸Ñ
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð°Ñ Ð´Ð¸ÐµÑÐ°
ÑÐ°ÑÐ¸Ð¾Ð½ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐ¸Ð½ÐµÑÐ³Ð¸Ñ
Ð³Ð»ÑÑÐµÐ½
celiac disease
gluten-free diet
diet
food synergy
gluten

description: Ð¦ÐµÐ»Ñ ÑÐ°Ð±Ð¾ÑÑ Ð·Ð°ÐºÐ»ÑÑÐ°ÐµÑÑÑ Ð² ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ð¸ ÑÐµÐ¼Ð¸Ð´Ð½ÐµÐ²Ð½Ð¾Ð³Ð¾ ÑÐ°ÑÐ¸Ð¾Ð½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ð¾Ð² Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐ¸Ð½ÐµÑÐ³Ð¸Ð¸ Ð´Ð»Ñ Ð»ÑÐ´ÐµÐ¹ Ñ Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð¹ ÑÐ½ÑÐµÑÐ¾Ð¿Ð°ÑÐ¸ÐµÐ¹ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð´Ð»Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ñ Ð²ÑÐ´ÐµÐ»ÐµÐ½Ð½ÑÐ¼ ÑÑÐ°ÑÑÐºÐ¾Ð¼ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð±Ð»ÑÐ´, Ð²ÑÐ¾Ð´ÑÑÐ¸Ñ Ð² ÑÐ°ÑÐ¸Ð¾Ð½. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½ ÑÐ°ÑÐ¸Ð¾Ð½ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ñ ÑÑÐµÑÐ¾Ð¼ Ð½Ð¾ÑÐ¼ Ð¡Ð°Ð½ÐÐ¸Ð 2.3/2.4.3590-20 Â«Ð¡Ð°Ð½Ð¸ÑÐ°ÑÐ½Ð¾-ÑÐ¿Ð¸Ð´ÐµÐ¼Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð½Ð°ÑÐµÐ»ÐµÐ½Ð¸ÑÂ». Ð Ð°ÑÐ¸Ð¾Ð½ ÑÐ¾ÑÑÐ¾Ð¸Ñ Ð¸Ð· Ð·Ð°Ð²ÑÑÐ°ÐºÐ°, Ð²ÑÐ¾ÑÐ¾Ð³Ð¾ Ð·Ð°Ð²ÑÑÐ°ÐºÐ°, Ð¾Ð±ÐµÐ´Ð°, Ð¿Ð¾Ð»Ð´Ð½Ð¸ÐºÐ° Ð¸ ÑÐ¶Ð¸Ð½Ð°. ÐÐ³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑÐ¸Ð¼Ð¸ ÑÐ²Ð»ÑÑÑÑÑ ÑÐ°ÐºÐ¸Ðµ Ð±Ð»ÑÐ´Ð° ÐºÐ°Ðº: ÑÐ¸ÑÐ¾Ð²Ð°Ñ Ð¸Ð»Ð¸ Ð³ÑÐµÑÐ½ÐµÐ²Ð°Ñ ÐºÑÑÐ¿Ð° Ñ Ð¼Ð¾Ð»Ð¾ÐºÐ¾Ð¼, ÑÑÐ¿ ÐºÐ°ÑÑÐ¾ÑÐµÐ»ÑÐ½ÑÐ¹ Ñ Ð±Ð¾Ð±Ð¾Ð²ÑÐ¼Ð¸, ÑÐ¸, Ð¾ÑÐ²Ð°ÑÐ½Ð°Ñ ÑÑÐ±Ð° Ñ ÐºÑÑÐºÑÐ¼Ð¾Ð¹, ÐºÑÑÐ¸ÑÐ° Ñ Ð³ÑÐµÑÐ½ÐµÐ²Ð¾Ð¹ ÐºÑÑÐ¿Ð¾Ð¹, ÑÐ°Ð»Ð°Ñ Ð¸Ð· Ð¼Ð¾ÑÐºÐ¾Ð²Ð¸ Ñ Ð³ÑÐµÑÐºÐ¸Ð¼Ð¸ Ð¾ÑÐµÑÐ°Ð¼Ð¸, ÑÐ±Ð»Ð¾ÐºÐ¾ Ð¿ÐµÑÐµÐ½Ð¾Ðµ Ñ Ð¼ÐµÐ´Ð¾Ð¼ Ð¸ Ð¼Ð¸Ð½Ð´Ð°Ð»ÐµÐ¼ Ð¸ Ð´ÑÑÐ³Ð¸Ðµ. Ð¡Ð¾ÑÐµÑÐ°Ð½Ð¸Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð² ÐºÐ°Ð¶Ð´Ð¾Ð¼ Ð¿ÑÐ¸ÐµÐ¼Ðµ Ð¿Ð¸ÑÐ¸ Ð²ÑÐ±ÑÐ°Ð½Ð¾, Ð¸ÑÑÐ¾Ð´Ñ Ð¸Ð· Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ð¾Ð² Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐ¸Ð½ÐµÑÐ³Ð¸Ð¸. ÐÑÐ±ÑÐ°Ð½Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð´Ð»Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð»Ð¸Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. Ð¡Ð¾Ð·Ð´Ð°Ð½Ñ Ð±Ð»Ð¾Ðº-ÑÑÐµÐ¼Ñ, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐ¸ÑÐºÐ¾Ð² Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ ÐºÑÐ¸ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½ÑÐµ ÑÐ¾ÑÐºÐ¸ Ð¿ÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ, Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ³Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐ¸ÑÑÐµÐ¼Ð° Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð´Ð»Ñ Ð»Ð¸Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ Ð¿ÐµÑÐ²ÑÑ Ð±Ð»ÑÐ´, Ð²ÑÐ¾Ð´ÑÑÐ¸Ñ Ð² ÑÐ°ÑÐ¸Ð¾Ð½ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð»ÑÐ´ÐµÐ¹ Ñ ÑÐµÐ»Ð¸Ð°ÐºÐ¸ÐµÐ¹.
description: The purpose of the work is to compile a seven-day diet based on the princi-ples of food synergy for people with gluten enteropathy and to develop a safety management system for an enterprise producing dishes included in the diet. The diet has been compiled taking into account the norms of the SanPiN 2.3/2.4.3590-20 "Sanitary and epidemiological requirements for the organization of public catering". The diet consists of breakfast, second breakfast, lunch, after-noon tea and dinner. Its components are dishes such as: rice or buckwheat with milk, potato soup with legumes, cabbage soup, boiled fish with turmeric, chicken with buckwheat, carrot salad with walnuts, baked apple with honey and almonds and others. The combination of products in each meal is chosen based on the principles of food synergy. A company has been selected to design a gluten-free production line. Flowcharts were created, a risk analysis was carried out and CCTS were identi-fied during production, on the basis of which a safety management system was developed for the production line of gluten-free first courses included in the diet of people with celiac disease.