Sanitary and epidemiological requirements for the organization of public catering

These sanitary-epidemiological rules and standards establish sanitary and epidemiological requirements for ensuring safety and (or) harmlessness for a person of biological, chemical, physical and other factors of the environment and conditions of activity in the provision of public catering services, the non-compliance of which pose a threat to human life or health , the threat of occurrence and spread of infectious and non -infectious diseases. The public catering organizations are recommended in their activities to be guided by the principles of healthy diet. These rules apply to legal entities and citizens, including individual entrepreneurs engaged in the provision of public catering services to the population. Assessment of compliance with advisory norms contained in these Rules cannot be the subject of the Federal State Sanitary and Epidemiological Control (Supervision)