Opening of a catering facility in Belarus

• Classification of public catering facilities
• Room selection
• The area near the object
• Internal arrangement of the object
• Transportation of products
• Employee requirements
• Coordination of the operating mode
• Entering an object into the commercial register

This instruction describes in detail all the requirements for opening a catering facility. If you are starting to open a business for the first time, then it is also necessary to determine your organizational and legal form (LLC, PMC or sole proprietor), as well as the process of obtaining cash register equipment and determine the taxation system.

1. Classification of catering facilities

Before opening a catering facility, you need to understand which category the facility you are planning to open belongs to. The list of documents and requirements that the building (isolated room), menu, staff must meet will depend on this.

Currently, public catering entities are granted the right to independently determine the type of public catering facility (restaurant, cafe, bar, canteen, buffet, snack bar, cafeteria, etc.), its class (luxury, higher, first) in accordance with the classification approved by the Ministry of Trade of the Republic of Belarus, if class assignment is provided for the created object.

If you plan to open two catering facilities of the same name, then we are talking about a catering network.

All catering facilities are divided into the following categories:

1. Dining room is a catering facility where various dishes and culinary products are made, sold, consumed on the spot in accordance with the menu varied by the days of the week. If the dining room sells dishes purchased from other entities, in this case we are talking about a canteen-a distribution room.
2. Restaurant is a catering facility that has a large assortment of complex dishes, including specialty dishes, there are also various types of beverages, confectionery and bakery products, goods, including tobacco products.

If a restaurant is designed for the manufacture and quick sale with the organization of on-site consumption and takeaway of dishes that do not require complex preparation of a permanent assortment, which uses semi-finished products of its own and (or) industrial production, then we are talking about a fast-service restaurant (cafe).

3. Cafe. Leisure activities may or may not be organized in this facility, it provides a limited range of services and catering products compared to a restaurant, it sells specialty dishes, confectionery and bakery products, alcoholic/non-alcoholic beverages, goods, including tobacco products.

And if the cafe is located in special rooms or equipped on the basis of pavilions, in which there is a hall for quick customer service, in which there are places for eating, in this case we are talking about a mini-cafe.

4. Cafeteria. It has a buffet or bar counter and is designed to quickly serve customers with on-site consumption, with a limited range of catering products that do not require complex manufacturing of semi-finished products of high readiness, hot and soft drinks, bakery and confectionery products, goods.
5. If a catering facility specializes in the preparation, as well as quick sale with on-site consumption of a wide range of hot drinks (tea, coffee, cocoa), as well as culinary products from semi-finished products of a high degree of readiness, then we are talking about a coffee shop.
6. Buffet is also a catering facility. It is intended for sale with on-site consumption. The range of products from semi-finished products of a high degree of readiness, including snacks, cold and hot dishes of simple manufacture, bakery and confectionery products, goods, including tobacco products, is limited.
7. Bar is a catering facility that has a bar counter, and various drinks, as well as snacks and dishes, the range of which is limited, are also sold for consumption on the spot, depending on the specialization.

The bar on board the aircraft, in the motel room, the hotel will be called a mini-bar.

Also a bar (buffet) it can be designed to serve train passengers, be in a specially equipped compartment, then it will be a compartment bar.

8. If you decide to open a catering facility in which the range of dishes and products of simple manufacture from a certain type of products is limited and designed for quick customer service and possible sale of goods, alcoholic beverages, then in this case it will be a snack bar.
9. The on-board power shop is a procurement facility (workshop). It is intended for the manufacture, acquisition, short-term storage and release of goods, catering products on airplanes and other modes of transport, as well as to other catering facilities.
10. Finishing facility is a catering facility designed for the manufacture of semi-finished dishes, various products, sale and organization of their consumption and other goods.
11. A procurement facility (shop) is considered to be a catering facility intended for the manufacture of catering products, providing products to culinary stores (departments), pre-procurement facilities, retail facilities, etc. organizations, as well as for the delivery of catering products to customers according to their orders;
12. Summer (seasonal) cafe. This catering facility operates during a certain season of the year, the product range is limited.

If you are planning to open a catering facility in which a homogeneous assortment of catering products will be produced and sold, in this case your catering facility will be specialized.

According to the level of service and conditions, as well as by comfort, nomenclature and quality of services provided, objects are divided into classes (luxury, higher and first) or do not have a class.

Restaurants (except fast food restaurants, dining cars), cafes (except fast food cafes, mini-cafes, summer (seasonal) cafes), bars (except compartment bars, mini-bars) are divided into classes.

If your facility does not meet all the above requirements, this will entail liability under Article 12.17 of the Administrative Code.

2. Room selection

Before you start opening a catering facility, you need to pay attention to the room in which the catering facility will be located. This room can be owned or rented by you. However, it is necessary to pay attention to the following points:

1. Building code (isolated room)

The code of the building (isolated room) should be 2 29 07 (A building specialized for catering). The building code is displayed in the technical passport and the certificate of state registration. Before entering into a lease agreement, we recommend checking whether the leased building complies with this code, since changing the purpose of the building (isolated premises) is a lengthy administrative procedure.

In addition, the building must meet a number of other requirements.

Location of the catering facility:

• in detached buildings;
• in attached, built-in premises attached to residential and public buildings;
• in non-residential floors of residential buildings;
• on the territory of production facilities.

If the catering facility is located in a residential building, an entrance and evacuation exits isolated from the residential part of the building are required.

When organizations are located in residential buildings: loading of products must be carried out from the ends of residential buildings that do not have windows, or from underground tunnels, or from highways in the presence of closed unloading rooms;

unloading facilities may not be provided with a total area of the organization up to 150 sq. m.

With a feasibility study in difficult urban conditions, loading of products in the organization, except for on-board catering shops, is allowed to be carried out from the entrances to residential buildings.

The organization's water supply should be carried out from a centralized network of household and drinking water supply, and in its absence - by the device of an internal household and drinking water supply from artesian wells or from a tubular well.

Hot and cold water in the organization must be supplied to all washing tubs and sinks through faucets, as well as, if necessary, to the equipment in accordance with the passport data for this equipment. The temperature of the hot water at the disassembly point must be at least 65 °C

Note

In the absence of hot and cold water in the organization, production activities and public service activities are prohibited.

An organization that only sells purchased goods and culinary products without its production, in the absence of running water, can carry out activities to serve the population using disposable tableware and the presence of conditions for compliance with the rules of personal hygiene by employees of the organization.

The catering point should be provided with drainage systems for the collection and disposal of industrial and household wastewater.

Violation of sanitary-epidemiological, hygienic requirements entails liability under Article 16.8 of the Administrative Code, the sanction of this article for sole proprietors - up to 200 basic values, for legal entities - up to 500 basic values.

3. The area near the catering facility

Must be landscaped and kept clean at any time of the year (during the day to be cleaned of pollution, in the warm season before cleaning, watering of the territory and green spaces, timely mowing of grass should be carried out, in the cold season - cleaning of passages and driveways from snow and ice with their subsequent removal, sprinkling of passages and driveways with means preventing, and also must have passage to the unloading area for vehicles with a solid solid (paved or paved) coating that does not have potholes and other defects.

Violation of sanitary-epidemiological, hygienic requirements entails liability under Article 16.8 of the Administrative Code, the sanction of this article for sole proprietors - up to 200 basic values, for legal entities - up to 500 basic values.

Note

Summer, seasonal cafes, mini-cafes, as well as those located in recreation areas in summer (winter) and on holidays during mass celebrations should be placed in places equipped with public toilets or toilets.

4. Internal arrangement of the catering facility

Lighting

1. Natural and artificial
2. Artificial lighting should be provided in general in all premises of the organization, and in industrial premises, if necessary, local or combined. In the production premises of the organization (workshops) for the preparation of cold dishes and snacks, soft ice cream, confectionery shops, where the preparation of cream and finishing of cakes and pastries is carried out, during the development of the organization's project, it is necessary to provide for the installation of bactericidal lighting. Lamps in the production premises of the organization should not be placed above the plates, cutting tables and other equipment.
3. Mandatory emergency lighting
4. In the production, auxiliary and household premises of the organization, heating devices should be used for heating, the design of which provides affordable cleaning of them from dust.
5. In the production, auxiliary and household premises of the organization, natural, mechanical, mixed ventilation systems should be provided in accordance with the nature of production. Violation of sanitary-epidemiological, hygienic requirements entails liability under Article 16.8 of the Administrative Code, the sanction of this article for sole proprietors - up to 200 basic values, for legal entities - up to 500 basic values.

Smoking areas

In an organization where smoking is allowed, special smoking rooms should be equipped or places for smokers and non-smokers should be allocated. To do this, it is necessary to issue an appropriate order.

Places where smoking is allowed should not border on the technological zone. The flow of air containing tobacco smoke into the technological zone is not allowed. Special rooms for smoking and premises of the organization with the allocation of places for smokers and non-smokers should be equipped with a separate supply and exhaust ventilation system with a tenfold exchange of air, taking the air outside the building without its recirculation. At the same time, fresh air should be supplied to non-smoking places, and exhaust air should be removed from smoking places.

Room cleaning

Wet cleaning with the use of detergents and disinfectants approved for use should be carried out daily in the production premises of the organization. General cleaning and disinfection of the organization's premises should be carried out at least once a month. If necessary, disinsection and deratization of the organization's premises should be carried out.

Dishes

For the preparation and storage of food products in the organization, it is recommended to use stainless steel dishes. Aluminum and duralumin cookware can only be used for cooking and short-term storage of food products (no more than one hour).

Washing dishes

Washing of tableware by hand in the organization should be done in the following order:

mechanical removal of food residues;

washing in the first section of the bath in water with the addition of detergents in the first section of the bath with a temperature of at least 40 °C;

washing in the second section of the bath in water with a temperature of at least 40 ° C and the addition of detergents is two times less than in the first bath;

rinsing of tableware in the third section of the bath with hot running water with a temperature not lower than 65 °C;

drying of tableware on lattice shelves, racks.

Mechanical washing of dishes by dishwashers is carried out in accordance with the instructions for their operation.

5. Transportation of products

Transportation of products to the organization must be carried out by special vehicles. Vehicles intended for the transportation of products must be kept clean, washed and disinfected as necessary, but at least once a month. Employees accompanying products en route and carrying out their loading and unloading must wear sanitary clothing and have a medical certificate of health.

Transportation of perishable and especially perishable products to the organization is carried out by a cooled or isothermal vehicle that ensures the preservation of temperature modes of transportation. Culinary products and confectionery products with cream should be transported in a specially designed refrigerated vehicle in a marked and clean container.

6. Requirements for employees of the catering facility

1. Passing a mandatory medical examination
2. Availability of a valid health certificate
3. All newly enrolled employees must undergo hygiene training

Employees of the organization directly involved in the process of food production, before starting work, must:

1. wear clean sanitary clothes;
2. to pick up hair under a kerchief or a cap;
3. wash your hands thoroughly twice with warm water and soap.

Every employee of the organization directly involved in the food production process must be provided with sets of replaceable sanitary clothing.

7. Coordination of the operating mode

*From February 23, in connection with the entry into force of Decree No. 7 of November 23, 2017, it will be necessary to coordinate the working hours of catering facilities operating after 23.00 and before 7.00.

The mode of operation of retail facilities, catering facilities located on the territory of industrial organizations, educational institutions, healthcare organizations and other organizations is coordinated with the management bodies (managers) of these organizations.

The mode of operation of shopping facilities, catering facilities, and other facilities located in the shopping center must correspond to the mode of operation of the shopping center.

The mode of operation of trading places on the market is established in contracts establishing the right to use a trading place (lease, gratuitous use, etc.).

Approval (approval) of the mode of operation of public catering is carried out by the district, city executive committee (except Minsk), the local administration of the district in Minsk at the location of a shopping facility, a catering facility, a market, a shopping center.

To do this, you must submit the following documents:

• Application of the prescribed form
• A copy of the document confirming the location of the building (structure) or premises in which the activity is supposed to be carried out or carried out by a legal entity or sole proprietor in possession and use
• Document on the coordination of the operating mode of catering facilities located on the territory of educational institutions, industrial and other organizations with the management bodies of these organizations
• consent of the council of sole proprietors (when agreeing on the mode of operation of the market, shopping center, where the council of sole proprietors was established in accordance with the legislation).

Coordination of the working hours of retail facilities, retail catering facilities, markets, shopping centers is carried out free of charge.

The agreed operating mode is valid indefinitely.

If it is necessary to temporarily extend or suspend the operation of a shopping facility, catering facility, shopping center, market, the subjects notify the city, district executive committee, local administration of the district in the city of Minsk, which have agreed on the working hours, and inform the buyers about this. In case of disagreement with the mode of work, your business activity will be recognized as illegal (Article 12.7 of the Administrative Code), which entails the imposition of a fine in the amount of ten to fifty basic units, on an individual entrepreneur - from ten to two hundred basic units with confiscation of income received as a result of such activity, or without confiscation, or deprivation of the right to engage in certain activities, and on a legal entity - up to five hundred basic units with confiscation of income received as a result of such activities, or without confiscation, or deprivation of the right to engage in certain activities.

8. Entering an object into the commercial register

The Trade Register includes information about each catering facility.

To enter information into the Trade Register, the head of the organization (IE) or a person authorized by him applies to the local executive and administrative body at the location of the catering facility;

The appeal is carried out by submitting an application of the prescribed form for inclusion in the Trade Register of information.

An application for the inclusion of information in the Commercial Register is accompanied by an application for the approval of the mode of operation of the catering facility. Ie, you can simultaneously submit applications

Applications are submitted in one of the following ways:

• on paper by personal appeal;
• by mail;
• in the form of an electronic document through a single portal of electronic services through a nationwide automated information system (OAIS) (portal.gov.by ).

If it is necessary to enter information about several retail facilities, catering facilities into the Commercial Register, then applications for inclusion in the Commercial Register of information are submitted separately for each catering facility.

An application for inclusion of information in the Commercial Register is the basis for entering information into it.

The local executive and administrative body considers the application free of charge within 5 working days.

In case of entering information into the Commercial Register, the applicant is issued or sent by mail, in the form of electronic documents via the OAIS, a notification of entering information into the Commercial Register of the established form, a document on establishing the mode of operation of the established form (in case of approval of the mode of operation).

In case of refusal to enter information into the Commercial Register, the applicant is issued a notification of the prescribed form on refusal to enter information into the Commercial Register with an indication of the grounds for refusal.

Please note that catering facilities are considered created from the date of entering information about them in the Trade Register. Subjects of trade have the right to carry out trade in non-stationary commercial objects, subjects of public catering - public catering in non-stationary public catering facilities from the date of entering information about these subjects into the Trade Register.