In the process of employment at some enterprises, the employer may require a candidate for a job to undergo a medical examination and special training. What is it and who might be faced with such an obligation? To understand, each applicant needs to familiarize themselves with the concept of “sanitary minimum”.
The concept
The sanitary minimum is a special, but at the same time compulsory preparation of persons representing certain professional groups, fixing the order of actions characteristic of the sanitary and anti-epidemic regime at the facility. Refusal to undergo these events entails negative consequences, namely the inability to apply for a position or continue to occupy it (in case of repeated passage).
In addition, the definition of “sanitary minimum” also includes regular and systematic monitoring of the company's employees by doctors, timely vaccination according to the schedule established by law, and training and hygienic education of each employee.
The sanitary and hygienic minimum has a very important task: to prevent the possible occurrence and spread of contact-transmitted diseases, including dangerous (sometimes fatal) infectious diseases.
Categories of workers
Hygienic preparation and certification (sanitary minimum), as well as regular medical examinations are mandatory for certain employees. These events must be attended by people who, by occupation, relate to the decreed contingent:
- Employees of beauty salons and hairdressers.
- Social Services Specialists.
- Workers in the service sector, utilities.
- Employees of educational institutions (including kindergartens, schools, secondary special educational institutions, etc.).
- Workers in canteens and catering units of the above organizations.
- Employees of shops, kiosks and pavilions, as well as food production.
- A sanitary minimum for catering workers is also required.
Legislative framework
The sanitary minimum and the provisions related to this concept are regulated at the legislative level. However, there are several acts regulating these measures. So, back in 1994, Government Decision No. 968 was adopted, which regulates actions that contribute to the normal operation of the sanitary-anti-epidemic commission.
In 1999, the Federal Law “On the Sanitary and Epidemiological Well-Being of the Population” was adopted. And the following year was marked by the approval of the law “On the quality and safety of food products”.
In addition, the sanitary minimum is tightly controlled by many orders issued by the Russian Ministry of Health.
Functions
Hygienic preparation and certification (sanitary minimum) is carried out in special units, whose employees are required to perform certain functions:
- Registration, registration and issuance of personal medical books to future and current employees of organizations.
- Organization of control over the passage of a medical examination by professional groups of citizens whose sanitary minimum is mandatory.
- Implementation of professional hygienic training and certification.
- Accounting, control and reporting in relation to ongoing activities.
All these actions are regulated by the sanitary legislation of Russia.
The certification algorithm for catering
The sanitary minimum for catering workers should be carried out strictly on the basis of organizations licensed to conduct educational activities, and employees conducting such trainings must be specially trained.
Hygienic preparation can be carried out in several forms: full-time, part-time and part-time. The first form provides for trainings, briefings and seminars. Distance learning involves completely independent training.
Certification of employees - paid service. To pass it you need to perform a few simple steps:
- Registration for the event.
- Payment.
- Studying the necessary materials.
- Passing the final test.
Successfully passed sanitary minimum catering must be reflected in the employee’s medical book.
Key topics to learn
During the certification, employees study several rather important sections:
- Legislative regulation of the sanitary-epidemiological situation.
- Sanitary regulations for catering.
- Prevention of infection of the population with infectious and other diseases transmitted by contact.
- Methods and features of the formation of a healthy lifestyle of the population.
Annually, until February 1, the management of the organization, whose employees need certification, provide a surname list of employees to the Center for State Sanitary and Epidemiological Supervision for further approval. The functions performed by each of them directly affect the duration of hygiene preparation.
The need for certification
Employees of organizations operating in the field of catering have constant contact with products. This can lead to their pollution and infection by pathogens of various infections.
That is why it is extremely important to systematically certify all employees of the company. In addition, the acquired knowledge will be useful not only in the labor process. Information on a healthy lifestyle is actively disseminated by the participants in the training among their immediate environment.
In general, the need for training is associated with the need:
- improving workflow conditions;
- prevention of various diseases of an infectious and other nature;
- improving quality and increasing human life expectancy;
- reducing the risk of premature death.
In addition, for the implementation of sanitary standards, there are prerequisites of a social, economic and legislative nature.
Features of hygiene training
Employees of public catering enterprises have a huge responsibility to society, providing food to individual citizens. Violation of sanitary norms can lead to poisoning of a mass number of people, as well as infection with serious diseases.
The exam on the sanitary minimum for workers in the field of public catering necessarily includes questions about poisoning, human infection, prevention and sanitary regimes, as well as information regarding personal hygiene and other sanitary requirements. The frequency of this retraining is once every two years.