Every parent wants his child to be provided with high-quality balanced school meals that would take into account the needs of a growing organism related to growth, development, changes in environmental conditions, increased physical and emotional stress that children experience at school. In this regard, the main question that parents have is the quality of school meals and its cost. What determines the prices for paid meals in the school cafeteria? Who is responsible for the quality of fresh and finished products? Is it possible to refuse paid food if its quality is not satisfactory? Is it legal for the school administration to force a child to eat in the school cafeteria? These and other questions are answered by "Letidor" lawyer Ksenia Pechenik:

• The issues of the quality and cost of children's nutrition have always been acute, since the life, health and efficiency of the mental and physical activity of a growing organism directly depend on this. This explains the numerous nature of legal acts regulating nutrition issues both at the federal and regional levels. At the federal level, these issues are regulated by the Law “On Education”, the Law “On the Sanitary and Epidemiological Welfare of the Population”, the Law “On the Quality and Safety of Food Products”, Federal Law No. 88-FZ of June 12, 2008 “Technical Regulations for Milk and Dairy Products” , Federal Law of October 27, 2008 No. 178-FZ “Technical Regulations for Juice Products from Fruits and Vegetables”, Decree of the President of the Russian Federation of May 5, 1992 No. 431 “On Measures for Social Support for Large Families”, Decree of the President of the Russian Federation of February 28, 1995 No. 221 "On measures to streamline state regulation of prices (tariffs)".

At the regional level, in relation to Moscow and the Moscow Region, these issues are regulated by the Law of the City of Moscow “On the Quality and Safety of Food Products” dated May 24, 2000 No. 13, the Comprehensive Program of Measures for Social Protection of Moscow Residents, annually approved by the Government of Moscow, support of families with children in the city of Moscow” dated November 23, 2005 No. 60, the Production Control Program, the purpose of which is to create conditions at school for the organization and implementation of high-quality and balanced nutrition for students, etc.

However, the abundance of legal acts has little effect on the quality of nutrition in most Russian schools. The fact is that the price of school meals consists of the cost of food, rent, utility bills, staff salaries and taxes, as well as overhead costs, equipment repairs, inventory purchases, etc. In this regard, the menu of a modern student in the school cafeteria today has reached the minimum allowable threshold of sanitary and epidemiological standards. Organizations entering into municipal contracts with schools for the provision of catering services are forced to simplify the children's diet, saving on fruits, dairy, meat products. As a result, there is an increase in dissatisfaction on the part of parents with the quality of baby food and complaints about high prices.

What to do if parents are not satisfied with the quality of their child's food at school? Is it possible to refuse to eat in a paid school cafeteria?

• Nutrition quality issues are regulated by the Sanitary and Epidemiological Requirements for the organization of meals for students in general education institutions, institutions of primary and secondary vocational education SanPiN 2.4.5.2409-08, approved by the Chief State Sanitary Doctor of the Russian Federation on 23.07. 2008, Sanitary rules "Organization and conduct of production control over compliance with sanitary rules and implementation of sanitary and anti-epidemic (preventive) measures" SP 1.1.1058-01, approved by the Chief State Sanitary Doctor of the Russian Federation on 10.07. nutrition” SanPiN 2.3.2.1940-05, approved by the Chief State Sanitary Doctor of the Russian Federation on January 17, 2005, Sanitary and Epidemiological Requirements for Trade Organizations and the Turnover of Food Raw Materials and Food Products in them SP 2.3.6.1066-01, approved by the Chief State Sanitary Doctor of the Russian Federation on 06.09. 2001, as well as numerous GOSTs, including: GOST R 50647-94 “Public catering. Terms and definitions”, GOST R 51074-2003 “Food products. Consumer information”, GOST R 51740-2001 “Technical specifications for food products. General requirements for development and design”, GOST R 50763-2007 “Catering services. Public catering products sold to the population. General specifications”, GOST R 53105-2008 “Catering services. Technological documents for catering products.

In order to control the quality of raw and finished products, each school should establish a grading commission, which includes doctors and representatives of the school administration and the supplier. They are responsible for what product your child gets. In addition, schools often create commissions to control catering, which include high school students, teachers and parents.

If you are faced with obvious violations of sanitary standards in the school cafeteria, you have the right to file a complaint with the Rospotrebnazdora in your region. The complaint must indicate the time, place, exact address of the school where the violation of sanitary standards was discovered, what they consisted of, as well as the requirement to conduct an inspection and bring the perpetrators to justice under the law. The grounds for appeal may be the recorded facts of the presence of insects, rodents, animals both in food and in food preparation areas, dirt in the catering unit or service hall, food poisoning resulting from eating in the school cafeteria and other violations of sanitary standards. For violation of sanitary and anti-epidemic requirements for the organization of nutrition of the population, the school administration will incur administrative responsibility, provided for in clause 6.6. Code of Administrative Offenses.

If the actions do not affect the quality of the meals, then remember that you can always refuse paid school meals. The fact is that not a single legal act, including the Law of the Russian Federation “On Education”, contains norms providing for the obligatory nature of paid school meals for students of municipal educational institutions. Neither teachers nor the school administration represented by its director can force your child to eat in the school cafeteria.

Often, class teachers or the school administration request a certificate from a medical institution stating that the child is not recommended to eat in the school cafeteria due to the presence of a gastrointestinal tract disease and, as a result, a special diet. This is illegal. So what is the right way to write a school food denial statement? It is enough just to write a statement in free form addressed to the principal of the school that you are ready to provide the child with meals on your own and ask not to force him to eat in the school cafeteria.

With a round-the-clock stay, at least five meals a day must be provided. 1 hour before bedtime, as a second dinner, children are given a glass of fermented milk product (kefir, fermented baked milk, yogurt, etc.).

The intervals between meals should not exceed 3.5-4 hours.

It is necessary to observe the rules of personal hygiene by all employees of the catering department without exception.

Healthy persons who have undergone a medical examination in accordance with the current orders and instructions, as well as those who have attended a hygiene training course with passing a test, are allowed to work at the catering unit.

Monitoring compliance with the deadlines for passing (at least once every 3 months) medical examinations is assigned to the school health worker.

Each employee must have a personal medical book, which includes the results of medical examinations, information about infectious diseases, and the passing of the sanitary minimum.

The staff of the catering establishment is obliged to observe the following rules of personal hygiene:

Come to work in clean clothes and shoes;

Leave outerwear, headgear, personal items in the dressing room;

Cut nails short;

Before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes in a specially designated place, after visiting the toilet, wash your hands thoroughly with soap, preferably disinfectant;

If there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical institution for treatment;

Report all cases of intestinal infections in the worker's family.

In the catering departments of schools it is strictly prohibited:

When preparing dishes, culinary and confectionery products, wear jewelry, varnish your nails, fasten overalls with pins;

Eating, smoking in the workplace. Eating and smoking are allowed in a specially designated room or place.

Every day, before the start of the shift, the health worker conducts an inspection of open surfaces of the body for the presence of pustular diseases in all workers. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrhs ​​of the upper respiratory tract are not allowed to work, but are transferred to another job. The results of the inspections are recorded in the journal of the established form.

Each catering unit should have a first aid kit with a set of medicines for first aid.

The organization and diet of students in educational institutions are subject to mandatory coordination with the bodies of the State Sanitary and Epidemiological Supervision.

Hot meals for students must be organized by class (group) at breaks, lasting at least 20 minutes, in accordance with the mode of training sessions. In boarding schools, meals for students are organized in accordance with the daily routine. Each class (group) in the canteen should be assigned certain dining tables.

The organization of serving students with hot meals is recommended to be carried out by preliminary setting tables and (or) using distribution lines.

Preliminary table setting (serving) can be carried out by children on duty over 14 years old under the guidance of a teacher on duty.

The presence of students in the industrial premises of the canteen is not allowed. It is not allowed to involve students in work related to cooking, peeling vegetables, distributing prepared food, cutting bread, washing dishes, cleaning rooms.

List of products and dishes that are not allowed for sale

in public catering educational institutions

1. Food products with expired shelf life and signs of poor quality.

2. Leftover food from a previous meal and food prepared the day before.

3. Fruit and vegetable products with signs of spoilage.

4. Meat, offal of all types of farm animals, fish, poultry that have not passed veterinary control.

5. Offal, except liver, tongue, heart.

6. Ungutted bird.

7. Meat of wild animals.

8. Eggs and meat of waterfowl.

9. Eggs with contaminated shells, with a notch, "tek", "battle", as well as eggs from farms that are unfavorable for salmonellosis.

10. Canned food with broken cans, bombed, "crackers", cans with rust, deformed, without labels.

11. Cereals, flour, dried fruits and other products contaminated with various impurities or infected with barn pests.

12. Any food products of home (not industrial) production.

13. Cream confectionery (pastries and cakes).

14. Brawn, products from meat trimmings, diaphragms; head pulp rolls, blood and liver sausages.

15. Cottage cheese from unpasteurized milk, flask cottage cheese, flask sour cream without heat treatment.

16. Prostokvasha - “samokvass”.

17. Mushrooms and products (culinary products) prepared from them.

18. Kvass.

19. Milk and dairy products from farms that are unfavorable for the incidence of farm animals, as well as those that have not undergone primary processing and pasteurization.

20. Raw-smoked meat gastronomic products and sausages.

21. Dishes made from meat, poultry, fish that have not undergone heat treatment.

22. Deep-fried foods and products;

23. Food products not provided for in Annex No. 9

24. Vinegar, mustard, horseradish, hot peppers (red, black) and other hot (hot) seasonings.

25. Hot sauces, ketchups, mayonnaise, canned snacks, pickled vegetables and fruits.

26. Natural coffee; tonic, including energy drinks, alcohol.

27. Cooking fats, lard or lamb, margarine and other hydrogenated fats.

28. Apricot kernel, peanut.

29. Carbonated drinks.

30. Dairy products and ice cream based on vegetable fats.

31. Chewing gum.

32. Koumiss and other fermented milk products containing ethanol (more than 0.5%).

33. Caramel, including candy.

34. Canned food.

35. Jellied dishes (meat and fish), jellies, herring mincemeat.

36. Cold drinks and fruit drinks (without heat treatment) from fruit and berry raw materials.

37. Okroshka and cold soups.

38. Naval pasta (with minced meat), pasta with chopped egg.

39. Fried eggs.

40. Patés and pancakes with meat and cottage cheese.

41. First and second courses from/based on instant dry food concentrates.

When forming the diet of children and adolescents and cooking, the basic principles of organizing a rational, balanced, sparing diet should be observed, providing for:

• compliance of the energy value (calorie content) of the diet with the age-related physiological needs of children and adolescents;
• providing in the diet a certain ratio (balance) of the main nutrients in grams;
• filling the deficiency of vitamins and other trace elements in the nutrition of schoolchildren by adjusting recipes and using enriched foods;
• the maximum diversity of the diet (diversity is achieved by using a sufficient range of products and various methods of cooking);
• technological processing of products, ensuring the taste of culinary products and the preservation of nutritional value;
• compliance with the optimal diet and the correct distribution of the daily ration for individual meals during the day.

The institution should have an approximate 2-week menu developed on the basis of physiological needs for nutrients and approved standards, and have a sanitary and epidemiological conclusion for compliance with sanitary rules and standards.

Some foods such as bread, milk, meat, butter and vegetable oil, sugar, vegetables should be included in the menu daily. Fish, eggs, cheese, cottage cheese, sour cream can be given 2-3 times a week. Avoid repeating the same dishes throughout the day and for several days.

Breakfast should consist of a snack, a hot dish and a hot drink, it is recommended to include vegetables and fruits.

Lunch should include an appetizer, a first course, a second course (a main hot dish of meat, fish or poultry) and a sweet dish. As an appetizer, you should use a salad of cucumbers, tomatoes, fresh or sauerkraut, carrots, beets, etc., with the addition of fresh herbs. It is allowed to use portioned vegetables (optional garnish) as an appetizer. To improve the taste, you can add fresh or dry fruits to the salad: apples, prunes, raisins and nuts.

Dinner should consist of a vegetable (curd) dish or porridge; the main second course (meat, fish or poultry), a drink (tea, juice, jelly). Additionally, it is recommended to include, as a second dinner, fruits or sour-milk products and bakery or confectionery products without cream.

In the absence of any products, a replacement should be selected for them, equivalent in terms of the content of basic nutrients, according to the product replacement table.

Nutritional standards must comply with the standards approved by the Decree of the Government of the Russian Federation. For malnourished, weakened children, as well as for adolescents who significantly exceed the norms of physical development, additional nutrition can be provided at the conclusion of a doctor.

In all educational institutions, with the stay of children and adolescents in them for more than 3-4 hours, hot meals are organized, as well as the sale (free sale) of ready-made meals and buffet products (ready-to-eat products, industrial production and culinary products for intermediate nutrition students) in a sufficient range for cash and non-cash payments.

For the organization of additional nutrition for children and adolescents (buffet), bakery products of at least 1-2 items must be on sale. Bakery products (including rich ones) enriched with vitamins (vitamin-mineral mixtures) are sold.

For sale in canteens and canteens of educational institutions, as part of an additional range of food products for free sale, it is possible to recommend cereal breakfast cereals enriched with vitamins and minerals (weighing up to 50 g in a package, except for chips fried in oil), it is limited to include puffed corn, plain crackers without flavoring additives, except for natural ones (dill, garlic, etc.).

In canteens and buffets in educational institutions, flour confectionery products (gingerbread, gingerbread, muffins, rolls, wafers, and other products, except for cream) industrial production in individual portioned (weighing up to 100g) packaging, as well as flour confectionery products can be sold in a limited assortment own production weighing up to 100 g (except products with cream).

From ready-made dishes and home-made culinary products, salads and home-made vinaigrettes (serving size from 30 to 200 g) are recommended for sale in buffets. Salads are dressed directly upon sale. From hot dishes, sausages baked in dough are recommended; boiled sausages with garnish; school pizza (50-1 OOg). Sausages can be cooked immediately before sale using microwave ovens. You can also serve hot sandwiches (with cheese, boiled or semi-smoked sausage, etc.). Hot sandwiches are prepared immediately before sale using convection heating or microwave ovens. The term for the implementation of these products is 3 hours from the moment of preparation with the obligatory use of refrigerated counters.

When organizing preferential meals for students at the expense of budgetary funds (or other sources of funding), it is preferable to organize meals in which all students receive hot breakfasts (on the second shift - afternoon snacks). At the same time, primary school students and children from low-income and socially unprotected families should be provided with full-fledged hot breakfasts in the first place.

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In order for the nutrition of children to be established at a high level, varied and balanced, school cooks must have the appropriate education and high qualifications.

The normative regulation on the school canteen defines the relationship between parents or legal representatives of children and a general education institution. In accordance with it, the order is determined by which meals are organized for children in the school cafeteria. The staff of the school canteen is determined by the charter of the school, and this is taken into account when obtaining a license by an educational institution. How the school canteen will function and be provided is decided by the school administration.

The regulation on the school canteen is regulated by federal laws and other Decrees and orders of the Government of the Russian Federation. After the Regulation is approved by the director of the school in accordance with the documents of the executive bodies of the constituent entities of the Russian Federation. Pupils are provided with hot meals on the basis of an agreement between the school and parents. Meals for participants in the educational process are organized and produced in full compliance with the rules of fire safety, safety regulations, and it must also comply with sanitary and hygienic requirements.

The main tasks of the Regulations include two main points: to form a healthy lifestyle for students and to educate their cultural self-awareness. Meals should be organized in accordance with a single cyclic menu, and additional meals should be organized at will through the buffet. School cooks must ensure the availability of products prepared on the spot, hot tea, coffee. Dairy products should be delivered to the buffet twice a week.

To account for the number of students who receive meals at school, it is necessary to have a production manager in the school canteen. He and the class teacher report daily to the accounting department on the actual number of children who received meals. In addition to lunches, children receive breakfasts, and those students who attend the GPA must also be provided with hot meals. The school canteen usually starts at 8 am and continues until 4 pm. Products from the buffet are sold only for cash, both to students and school staff.

Lunches, as well as breakfasts, are released only upon request, which the class teacher submits the day before. Teachers or class teachers must accompany the children to the canteen in accordance with the lists submitted in advance, and are also responsible for them and for the food that is sold according to the lists.

The order in the school cafeteria during the educational process should be ensured by the employees of the cafeteria, for this, attendants from the class that is on duty at the school are allocated to help them, they also help the cafeteria employees to serve drinks in glasses and bread, and also set tables for dinner. Each class teacher leads his class and is responsible for the order in the dining room and catering for his class. The cost of meals is regulated by order of the MA. Catering must comply with the requirements of the sanitary and epidemiological schedule. If food poisoning occurs or a case of acute intestinal infection is detected, the school administration is obliged to inform the local authorities of the State Sanitary and Epidemiological Supervision.

The employees of the dining room are subject to the rules of personal hygiene, which must be strictly observed. All persons working in the canteen must be healthy and undergo a medical examination, first of all, an accepted cook in the school canteen must have medical documents of the required sample. Before each shift, the school nurse must examine the open parts of the body of the cafeteria employees to identify pustular skin lesions.

The management of the dining room at the school should be carried out according to documents that comply with the legislation of the Russian Federation and the Charter of the school. The general management of the canteen is entrusted to the principal of the school. The head of production is directly in charge of the school canteen, he, within the limits of his official duties, is responsible to parents, students and school management.

Depending on the number of students, the number of cooks in the school canteen is calculated. Other duties are also assigned to the production manager: he must prepare and submit to the management documents on the nutrition of students, develop regulations on the school canteen and school cafeteria, issue an order for the issuance of dairy products to students, draw up a schedule according to which students and school staff will eat. He also draws up a daily menu, prescribes job descriptions for his employees, maintains planning and accounting documentation, as well as technological documentation.

The staff of the school canteen is completed in accordance with the Charter of the school and is regulated by it. Labor relations between the school and employees of the school canteen are regulated in accordance with the Labor Code of the Russian Federation. Canteen workers are responsible for the timely preparation of quality food, they are required to inform students and teachers about the daily diet, and they are also responsible for taking samples to determine the quality of the cooked food. All equipment must be properly stored and maintained by employees. The canteen should be open to the needs of students and staff. They also need to regularly improve their skills and submit reports to the school management in the manner prescribed by the Charter of the school.

The canteen is financed from several sources, it is the parents' payment for breakfasts and lunches, the money goes to the purchase of food and cooking. Also, funds come from the sale of food products through the buffet. Target subsidies are allocated for low-income students from the city or local budget. For all products sold through the buffet, a trade margin is set, its size is approved by law. Parents pay for hot meals to their personal school account, the basis is a receipt. All reports must be provided to the accounting department as reporting on the school for a specific period. Accounting every quarter removes the remnants of food in the dining room and buffet, expressing them by quantity and by amount of money.

Sanitary and epidemiological supervision employees control the rationality of nutrition and hygiene standards. The organoleptic indicators before the food arrives on the tables of the students are controlled by the commission, it is approved by the school principal once a year, it must include at least three people, including a health worker. The education committee controls the supply of products under the contract.

In accordance with the basic principles, nutrition should correspond to the energy value, satisfy the physiological needs for nutrients of the growing body of the child, and provide a convenient diet. To achieve the set goals, the canteen employees prepare breakfasts, lunches and afternoon snacks. They bake dough products, prepare semi-finished products, organize and serve holidays, evenings and other events. They also sell finished products through the buffet. Create and provide the required number of seats in the dining room.

In addition to paid lunches and breakfasts, the canteen provides free meals to some students in the form of social assistance to those children whose average family income is below the subsistence level in the region. For socially vulnerable students attending an extended day group, both breakfasts and lunches are provided free of charge. For those who do not go to the extended day group, only breakfast is provided.

The director of the school is responsible for the activities of the catering unit and canteen, as well as for the timely repair of the premises. The director is also responsible for the furniture, its availability and condition, for the technological equipment of the kitchen. He is also responsible for the timely payment of employees.

In order for hot meals for schoolchildren to be constantly improved and contain all the substances and vitamins necessary for a growing body, it is necessary to have a production manager in the school canteen.

In January, 46 new chefs will come to school canteens in Minsk. A correspondent of the Minsk-Novosti agency went to the Minsk State Vocational College of Culinary Arts and learned how specialists are trained for school catering.

It has its own kitchen, where future chefs hone their culinary skills. Practical classes are taught by teacher Daria Svetlovich. Noticing with what attention and surprise the correspondent examines multifunctional machines for cooking, he hurries to inform: such equipment has long been in the capital's schools.

- Ovens are a thing of the past. Today, the food units of educational institutions are equipped with combi steamers, which allow you to bake and steam. This way, the nutrients in the food are preserved as much as possible.- says Daria.

While we are talking with the teacher, the guys are doing a practical task - they are preparing borscht and casserole. The atmosphere is like in Hell's Kitchen. They work in an accelerated mode, everyone clearly knows their duties: someone is engaged in cutting vegetables, and someone is preparing the broth.

- In school canteens, it is important to be able to work quickly. We are preparing the kids for this. At the break, you need to feed 200 people, and the food must be fresh and hot, - Daria explains, watching the students.

But this does not mean that chefs learn to work on the machine. They attend electives, such as carving.

- At the last exhibition "Prodexpo-2017" they showed their creativity - decorative cuttings of fruits and vegetables. The children are assigned the 4th category, so during the exams they must not only prepare dishes of high quality, but also decorate them, says the teacher.

Here comes lunch. Satisfied pupils hold a plate of hot rich borscht in their hands. Looks appetizing. And how does it taste? Daria Svetlovich takes a sample - evaluates the taste, color, smell and texture of soup for children. Remains satisfied - sweet and sour, as expected. Then he asks the students:

- Girls, let's remember what types of soups borscht belongs to?

- To gas stations! - without thinking, the cooks answer in unison.

- How can borscht not lose its color during the cooking process?- I'm interested in young chefs.

- There are several ways. First: boil the vegetables separately in their skins. The second is to add vinegar or citric acid to the dish, the girls explain.

- But children shouldn't have vinegar.! - Daria Svetlovich notes. - They have good food. Therefore, we reduce the amount of salt, acid, do not use spices. In addition, the optimal temperature for serving a hot dish for a student is 50 degrees.

It is a misconception that all college graduates go to work in restaurants and cafes. Some get a job in school canteens: they like the work schedule, they are attracted by a guaranteed social package and a big summer vacation.

Sophomore Alexandra Shkutko says that cooking for children is more interesting than for adults.

- In college, we not only get acquainted with world cuisine, but also learn how to make the dish healthier. It's nice to hear when the kids in the garden say thank you to the chef after a delicious dinner. There is a return when you do everything with love, - says Sasha, who has already been in practice in student and garden canteens.

It's not easy for kids to cook. It just seems: it’s business-to cook semolina or barley porridge! And you try to make sure that it does not burn or is without lumps.

- Chefs cook according to the same recipes, where everything is strictly scheduled, and the dishes taste different for everyone. What's the secret?

- The master of his craft establishes a secret and unknown relationship with the products, - Sasha shares. - I have these tricks too..

- And how to feed the fussy?

- Children selectively relate to food, some eat poorly even at home. It's an eternal problem, - states Daria Svetlovich. - According to regulatory documents, we must observe the shift of the school menu: we cannot serve mashed potatoes every day, although the guys love it very much. Cooking viscous cereals, fish and chicken ...

- It is necessary to expand the range of dishes and products on the table of the student, - considers the teacher of special disciplines Maria Maksimovich. - Add pumpkin, zucchini, apples. The best chefs should work at children's catering enterprises.

In some schools in the Frunzensky district, students eat on a buffet basis. And they really like it.

- This form of serving dishes increases the interest of students in getting hot meals., - Elena Trublina, acting director of the KSHP of the Frunzensky district, is sure. - During lunch or breakfast, the guys come to the buffet line and choose any dish they like. The assortment is formed based on the established two-week menu. For example, we offer snacks, hot meals and drinks. Portions are reduced, so the student can take several types of dishes for lunch. We practice this form of nutrition in gymnasium No. 39, secondary school No. 125.

Additional Information

According to the Main Department of the Consumer Market of the Minsk City Executive Committee, the average salary of a cook in a school canteen is 560 rubles and depends on qualifications and rank.

Photo by Tamara Khamitsevich

“In small schools, as well as throughout our vast country, there is a lot of “interesting” going on. It turns out that in some schools in the Verkhneuralsky district, teachers are strictly forbidden to eat, despite the fact that they do not have a lunch break. Take, for example, the Forstadt rural school. Teachers at this school are not allowed to donate money for meals. Why? Yes, because the accountant of this school, speaking to the teaching staff last academic year, said that teachers cannot eat at school for a number of reasons. First, they do not have the right to use the utensils from which the students eat. And there are no funds to buy separate dishes for teachers. Secondly, in order to accept money from teachers, you need to purchase a cash register, and this is a very expensive pleasure. Thirdly, the food itself will be very expensive, since there should be a profit from this activity, that is, from the food of teachers. And the accountant vetoed, that is, a ban, on the food of teachers with the tacit consent of the director.

Interestingly, are teachers allowed to eat in other schools in our Chelyabinsk region or is it also strictly prohibited?

Ivan Ivanovich Ivanov"

It seemed to us that in these lines the problem is covered very one-sidedly. Therefore, the Verkhneuralsky Carrier decided to consider this situation through the eyes of all participants in this difficult story. “Can teachers eat in the school cafeteria?”- this was our main question.

Sergei Mikhailovich Vaskovsky, Chief Sanitary Doctor of the Verkhneuralsky District:

Teachers have the right to eat in the common canteen if all sanitary and epidemiological standards are observed there. And since the children dine in this dining room, it means that all the conditions are there for this. So why shouldn't teachers? Another thing is that the final decision on catering for teachers in the school canteen is made by the director of this educational institution.

The director of the school, p. Forshtadt, redirected us with this question to the accountant.

Elena Nikolaeva Kolmakova, accountant of the main general education school in Vorstadt:

We have a separate place in our school where teachers cook their own lunch, we can say that there is a special dining room for the teaching staff, where there is a stove and an oven. So in this dining room there is all the necessary utensils. General education institutions are now on standard funding, so we simply do not have the opportunity to pay for the cooks and service staff to provide a separate catering for teachers, there is no budget for this purpose.

Faina Alexandrovna Pavlova, Director of the Municipal Educational Institution "Secondary School No. 1" of the city of Verkhneuralsk:

Earlier, when it was allowed to keep an off-budget account at school, our teachers could eat in the canteen. Today, general education institutions are financed by the state, children receive, in my opinion, full-fledged hot meals completely free of charge. Therefore, today it is not entirely reasonable and justified to open a special separate account for the meals of the teaching staff. However, as far as I know, the teachers of our school do not make it a big problem. Everyone is already used to snacking on homemade food at work. There is a big break between shifts, when teachers can have a quiet lunch in a special room, where there is even a microwave. So our teachers don't complain.

Lyudmila Valentinovna Valeeva, director of "MOU secondary school" No. 2 of the city of Verkhneuralsk:

Our school only has a system of free meals for children, teachers, of course, are not included in this list. Therefore, teachers have to literally have a snack. Basically, I only manage to drink tea in the teacher's room during the break. I personally can only eat fully at home, at eight in the evening.

Yulia Filippova, teacher of mathematics and geometry at the secondary school No. 64 in Magnitogorsk:

This is my first year at this school. I don’t know how it used to be, but now there is a separate table for teachers in the school cafeteria. We buy a hot lunch and pay for it at the common checkout.

Anastasia Mametyeva, teacher at the rural school of Ferchampenoise (Nagaybaksky district):

At our school, teachers can have lunch in the school cafeteria. Only we have a non-cash payment: in the canteen we eat, so to speak, by appointment, and at the end of each month, money for food is taken from our salary. To be honest, I'm surprised that there are schools where teachers do not have the opportunity to have a full lunch. Because, now, as a rule, in rural schools, teachers disappear at work from morning to evening, and “dry drinks” are a direct path to gastritis and other health problems.

From the editor:

We hope to answer the question of the author of the letter: “I wonder if in other schools in our Chelyabinsk region it is possible for teachers to eat or is it also strictly prohibited?” we partially answered. We considered the problem of teachers' nutrition in Verkhneuralsk schools. We believe that the situation is similar in other settlements of the Verkhneuralsk region. However, if you, dear readers, have other information on this subject, please let us know in the comments to this article.