Organization of children's meals in the camp. What are the features? Methodological recommendations on labor protection in summer health camps are intended for managers, workers, organizers of summer health camps, labor protection specialists, etc.

For the normal physical and neuropsychic development of children, ensuring high performance and resistance of their body to the effects of adverse environmental factors, nutritious and properly organized nutrition is of great importance.

After an increased load throughout the school year, the nutrition of students during their holidays in country pioneer camps should provide the body with optimal needs for nutrients (proteins, fats, carbohydrates, vitamins, minerals, etc.). The main place in nutrition should be given to protein, as a plastic material that ensures growth processes and helps increase the body's resistance to various diseases.

The higher physical activity of schoolchildren in the summer and the associated increase in their energy consumption, by approximately 10%, necessitates a corresponding increase in caloric intake due to all nutrients in the diet.

In this regard, based on the average physiological needs of children 7 - 10 and 11 - 14 years old, the average daily set of products in country pioneer camps should contain about 100 g of proteins, 100 g of fats and 400 g of carbohydrates with a calorie content of about 2800 - 3000 kcal.

Many vital nutrients (essential amino acids, polyunsaturated fatty acids, vitamins) are not synthesized in the body and come only from food. Animal protein containing essential amino acids should make up 50 - 60% of the total protein, vegetable oils containing polyunsaturated fatty acids - about 20% of the total fat, etc. In this case, the ratio between proteins, fats and carbohydrates should be 1:1:4.

To organize a balanced diet in country pioneer camps, it is necessary to have a properly composed menu for 7 - 10 days, with a varied set of products that satisfies the children's needs for all the main ingredients of nutrition and energy.

In order to prevent possible deficiency of certain vitamins, a variety of vegetables, fruits and herbs (onions, parsley, dill, etc.) should be widely used.

The work of the catering department is facilitated by the timely delivery of products according to a pre-developed menu.

When creating a menu, it is necessary to correctly combine not only dishes, but also products: if the first course at lunch is vegetable, then the second course should use a cereal side dish; Meat products are best consumed with vegetables and herbs. At the same time, the most complete and necessary products for the child’s body (for example, milk, meat, butter, vegetables, sugar, eggs) should be included in the menu daily, others (cottage cheese, fish, cheese, etc.) - at least 2-3 times in 7 - 10 days. If there are no products listed in the daily set (Appendix 1), in order to preserve the nutritional and biological value of the diet, they should be selected using the product replacement table (Table 1).

Table 1

Norms for the interchangeability of products based on physiological equivalent

Name of replacement products		Name of replacement products
Meat (beef)		Fresh fish
Meat (beef)		Lean fish fillet
Meat (beef)		Fatty fish fillets
Whole milk		Pasteurized condensed milk without sugar
Whole milk		Whole milk powder
Whole milk		Kefir, acidophilus, yogurt
Fresh cottage cheese 9% fat.		Hard cheese 40 - 50% fat.
Hard cheese 40 - 50% fat		Fresh cottage cheese 18% fat.
Hard cheese 40 - 50% fat		Fresh cottage cheese 9% fat.
		Butter
		Buckwheat

Note: Replacement of food products is allowed in exceptional cases.

The proposed sample menu and food layout for children aged 7 - 14 years may be the same (Appendix 2), the amount of servings provided may be differentiated (by weight and volume) depending on age (Table 2). Eggs, meat, cheese, butter, and a third course are given to all children in equal quantities.

table 2

Approximate serving size for children of different ages (in grams)

In the menu layout, it is necessary to indicate the food consumption for each dish and the weight of the finished dishes (dish yield). To correctly determine the yield of a dish, it is necessary to know the weight loss that occurs during cold and thermal processing of products (Table 3). Products such as cereals, pasta, noodles, as a result of heat treatment, give an increase in weight (weld) - table. 4.

In order for the food output to correspond to the layout, it is necessary to mark all the boilers indicating their displacement and at the same time observe the ratio of the weight of the food and the water used for cooking. Products must be placed according to the menu layout in the presence of a medical professional.

Table 3

Waste standards for cold and heat processing of products

Product Name	Waste percentage
	during cold processing	during heat treatment *
Meat (beef)
(small pieces: azu, goulash, frying, beef stroganoff)
Products made from cutlet mass
Cutlets, balls, schnitzels
frying and stewing
Chopped zrazy
Egg roll
stewing and frying
boiled
hake fillet (with skin and bones)
stewed
boiled
Cod fillet (with skin and bones)
stewed
raw smoked
Cottage cheese when rubbed
potato
purified
boiled in peel and then peeled
raw peeled
passivated
boiled in peel and then peeled
boiled or passed into slices or small cubes
Raw beets
cleaned
boiled followed by cleaning
white pumped
fresh peeled
Bulb onions
sautéed for soups
for sauces and main courses
Green onion
Fresh cucumbers
unrefined
peeled
Tomatoes (fresh tomatoes)
Red radish with tops
Red radish, trimmed
canned green peas
when extinguishing
Apples with the seed capsule removed
Pears with seed capsule removed
Apricots
Fresh plum
Cherry with stem
Cherry without stem
Grape
Red currants
Black currant
Garden strawberries (strawberries)
Orange peeled

* Based on the weight of the product after cold processing

Table 4

Norms of liquid for cooking 1 kg of cereals and pasta and yield of ready-made dishes

Name	Amount of liquid in liters	Yield of ready meals in kg
Buckwheat
crumbly
Millet
crumbly
Rice
crumbly
Pearl barley
crumbly
Barley
crumbly
Oatmeal
Oatmeal rolls
Manna
Wheat
crumbly
Corn
crumbly
Pasta
pasta, noodles, horns, ears, vermicelli
Legumes
peas, beans

When producing piece dishes (cutlets, cottage cheese, buns, pies, etc.), weighing is carried out before heat treatment (semi-finished products). Casserole, roll, omelet, etc. are cut ready-made according to the output indicated in the layout menu.

Liquid dishes are distributed by volume (soup, porridge, coffee, jelly, compote), and side dishes by weight.

To preserve nutritional value, dishes should be prepared immediately before serving. Vegetables and potatoes quickly lose vitamins when stored in water. For example, in finely chopped potatoes, the vitamin C content is reduced by 40% within 30 minutes. Therefore, to preserve vitamins, potatoes and vegetables should be cut before cooking, placed in boiling water and cooked in a sealed container.

Medical workers are obliged to monitor the quality of products, the correctness of their storage and preparation of food. Before distribution, a doctor or nurse samples the dishes, writes down their assessment and permission for distribution in a special rejection journal. The journal must note the taste qualities of each dish, and not the diet as a whole, and indicate whether the yield of the dishes corresponds to the quantities given in the menu. To check the yield of dishes, weigh 3-4 servings.

Proper organization of nutrition involves maintaining a meal schedule. In country pioneer camps, 4 meals a day are recommended at intervals of no more than 4 hours.

The most appropriate diet is as follows:

1. Breakfast - from 8 o'clock. 30 min. until 9 o'clock; makes up 25% of daily calories;

2. Lunch - from 13 o'clock. until 13 o'clock 30 min.; makes up 35% of daily calories;

3. Afternoon snack - from 16.00. until 16 o'clock 30 min.; makes up 15% of daily calories;

4. Dinner - from 19 o'clock. 30 min. until 20 o'clock, makes up 25% of the daily calorie content.

Annex 1

An approximate set of products for country pioneer camps per day for 1 child (cost 1 rub. 35 kop.)

	Product Name	Number of products in g
	Dairy products:
	semi-fat cottage cheese
	Meat, fish, eggs:
	Bread, bakery products, cereals, legumes, sugar and confectionery:
	Rye bread
	wheat bread (including bun)
	wheat flour
	pasta
	sugar and confectionery (in terms of sugar)
	Fat products:
	butter
	vegetable oil
	Potatoes and vegetables:
	potato
	Fruits and berries:
	dried fruits
	Chemical composition
	Proteins - 101, incl. animal origin
	Fats - 98, incl. plant origin
	Carbohydrates

Appendix 2

Sample seven-day menu for country pioneer camps

	Output of dishes		Layout
			set of products	quantity in g
MONDAY
Grated carrots
Vermicelli with cheese	Vermicelli		Vermicelli
			Oil sl.
Bread and butter
	Oil sl.		Oil sl.
Eggplant caviar	Eggplant caviar		Eggplant caviar
			Green onion
Cabbage soup with sour cream
			Potato
			Oil sl.
			Tomato paste
Cutlets with potatoes. puree and cucumber	Cutlets 2 pcs.
			Oil sl.
			Potato
			Oil sl.
Compote or juice			Dried fruits
Butter bun			Butter bun
Dinner
Buckwheat porridge with milk			Buckwheat
			Oil sl.
Tea with sugar
Bread and butter
	Oil sl.		Oil sl.
Proteins - 100, incl. animal origin - 50; fats - 97, incl. plant origin - 15; carbohydrates - 431; calories - 2881.
TUESDAY
Breakfast
Sausages with green peas and carrots
	Green mountains		Green mountains
Bread and butter
	Oil sl.		Oil sl.
Dinner
Boiled beets with greens. onions
Green cabbage soup with sour cream
			Potato
			Oil sl.
			Fish fillet
			Rast oil
			Potato
			Oil sl.
Compote or rosehip infusion			Dried fruits
Afternoon snack
Milk or kefir
Butter bun			Muffin bun
Dinner
Curd casserole with jam	Casserole		Half cottage cheese
			Semolina
			Oil sl.
Tea with milk
Bread and butter
	Oil sl.		Oil sl.
Proteins - 101, incl. animal origin - 61; fats - 97, incl. plant origin - 18; carbohydrates - 391; calories - 2788.
WEDNESDAY
Breakfast
Grated carrots
Rice porridge milk
			Oil sl.
Bread and butter
	Oil sl.		Oil sl.
Dinner
Radish with greens
Vegetarian borscht with sour cream
			Potato
			Oil sl.
Fried liver with buckwheat porridge
			Oil sl.
			Buckwheat
			Oil sl.
Berry juice or compote
Afternoon snack
Milk with cheesecake
	Cheesecake
			Oil sl.
Marinated fish, mashed potatoes			Fish fillet
			Onions (onions and greens)
			Tomato paste
			Vegetable oil
			Potato
			Oil sl.
Bread and butter
	Oil sl.		Oil sl.
Proteins - 103, incl. animal origin - 58; fats - 101, incl. plant origin - 24; carbohydrates - 400, calories - 2833.
THURSDAY
Breakfast
Carrot-apple salad
Millet milk porridge
Bread and butter
Dinner
Radishes with onions
			Green onion
Pea soup with croutons
			Potato
			Oil sl.
Boiled meat with stewed cabbage
			Oil sl.
			Tomato paste
			Vegetable oil
			Oil sl.
Afternoon snack
Bun sd.			Bun sd.
Vegetable salad			Potato
			Green pea
			Vegetable oil
			Oil sl.
Bread and butter
			Oil sl.
Proteins - 102, incl. animal origin - 48; fats - 99, incl. plant origin - 27; carbohydrates - 405; calories - 2835
FRIDAY
Breakfast
Grated carrots
Semolina milk porridge			Semolina
			Oil sl.
Bread and butter
	Oil sl.		Oil sl.
Dinner
Cabbage salad
			Green onions.
			Vegetable oil
Cooked rice soup with sour cream
			Potato
			Oil sl.
Fried fish with mashed potatoes			Fish fillet
			Vegetable oil
			Potato
			Oil sl.
			Dried fruits
Afternoon snack
Pie with jam
			Oil sl.
Dinner
Meatballs with mashed potatoes
			Oil sl.
			Potato
			Oil sl.
Bread and butter
	Oil sl.		Oil sl.
Proteins - 98, incl. animal origin - 53; fats - 92, incl. plant origin - 19; carbohydrates - 428; calories - 2839.
SATURDAY
Breakfast
Herring with onions, mashed potatoes
			Vegetable oil
			Potato
			Oil sl.
Bread and butter
	Oil sl.		Oil sl.
Dinner
Squash Cavier	Zucchini caviar.		Zucchini caviar.
Mixed vegetable soup with sour cream			Potato
			Green pea
			Vegetable oil
			Onions (onions and greens)
Goulash with rice
			Tomato paste
			Oil sl.
			Oil sl.
Berry juice or compote
Rye bread
Kefir or yogurt
Butter bun			Butter bun
Dinner
Cottage cheese with sour cream	Cottage cheese		Half cottage cheese
			Semolina
			Oil sl.
Bread and butter
	Oil sl.		Oil sl.
Proteins - 103, incl. animal origin 62; fats - 97, incl. plant origin - 19; carbohydrates - 375; calories - 2705.
SUNDAY
Carrot-apple salad
Doctor's sausage in an omelet
			Oil sl.
Bread and butter
	Oil sl.		Oil sl.
Herring with greens onions
			Grows. oil
Rassolnik on c/w with sour cream	Rassolnik		Pearl barley
			Potato
			Pickled cucumber
			Oil sl.
Cutlets with pasta
			Oil sl.
	Pasta		Pasta
			Oil sl.
Kissel or milk jelly
			Starch (gelatin)
Afternoon snack
Kefir or milk
Butter bun			Butter bun
Dinner
Sausages with stewed cabbage
			Tomato paste
			Vegetable oil
			Oil sl.
Tea with sugar or candy
Bread and butter
	Oil sl.		Oil sl.
Proteins - 101, incl. animal origin - 52; fats - 104, incl. plant origin - 19; carbohydrates - 413; calories - 2823.

I APPROVED

Head teacher:

INSTRUCTION No. 1
on the procedure for organizing the admission of children to a health camp

1. The head of the camp is responsible for organizing the reception and registration of children.

2. Medical and economic services take part in the reception, registration and registration of children.

Head of the camp:

Conducts verification of the presence of children and documents, registers arriving children, registers and accepts children from accompanying persons, and staffs the teams. All issues arising during the check-in process are resolved with the school director;

If children arrive after the main start of the camp, conduct instructions with teachers;

Has no right to accept children without a medical examination.

Fulfills requests for transport for transporting children;

Medical worker:

Organizes a primary medical examination, during which thermometry, physical examination are carried out, and patients are identified;

Raises the question to the camp administration about refusing to admit children and adults who arrived without tests, medical records, or with contraindications for health reasons;

INSTRUCTION No. 2
on organizing the safe life of children in the squad(for teacher, counselor)

To create a safe environment for children to stay in the unit The teacher MUST:

1. Have a list of children by first name, last name, and the necessary information about the child in your pedagogical diary.

2. Ensure complete organization, order, and discipline in your unit, do not let a single child out of sight, and ensure child safety measures.

3. Eliminate unauthorized absences from detachments; pay attention to identifying children with deviant behavior.

4. Assist medical workers in identifying sick children through questioning in the morning, while monitoring the children’s nutrition. If sick people are found, take them to the first aid station or call the on-duty medical worker to the scene of the incident (disease).

5. Require children to comply with clothing and shoes according to the season; observe a gentle regime of physical and emotional stress in the first days of the shift.

6. Limit children’s trips and trips outside the camp, hikes and trips, children’s exposure to the sun in the summer, and holding sporting events that require increased stress. Strictly observe the daily routine and nutrition of children.

7. Participate in an in-depth medical examination of the children of your squad, receive information from medical workers about the state of health of children and recommendations for the health of children, especially those with chronic diseases.

8. If an infectious patient appears in the squad, provide medical workers with assistance in conducting a medical examination and examining contact children.

9. Check the availability of personal hygiene items.

10. In the event of a fire, evacuate the children from the building in accordance with the evacuation plan to a safe place, and immediately report the fire to the camp administration. The same measures should be taken in the event of any natural disaster, if staying in the building threatens the life and health of children.

11. Children are prohibited from:

Being on the territory of objects under construction, near working mechanisms;

Being without a squad leader outside the camp;

Visit food and department stores without teachers;

Unorganized movement without the accompaniment of educators on roads near the camp.

12. Children must be constantly in the field of view of teachers.

13. Any health camp employee who notices a situation that threatens the life and health of children is obliged to report this to the camp administration.

INSTRUCTION No. 3
on organizing the safe transportation of children by road

1. General requirements

1.1. Persons working in the camp and who have undergone labor safety training are allowed to transport children by motor transport.

1.2. Hazardous factors:

Injury from passing vehicles when entering the roadway, boarding or exiting a bus;

Injuries due to sudden braking of a bus.

Children must be accompanied by caregivers during transportation (one adult for 15–13 children).
2. Safety requirements before transportation

2.1. Transportation of children is carried out only by written order of the head of the camp or the person replacing him.

2.2. The elder assigned to transport children before the trip is obliged to instruct the children on the rules of behavior with an entry in the instruction logbook.

2.3. Boarding and disembarking of children is carried out under the supervision of the driver and teacher only when the bus is completely stopped and only from the sidewalk, curb or edge of the roadway through the front door.

2.4. Children should only wait for the bus on the sidewalk, landing area or side of the road.

2.5. Number of children transported over a distance of more than 50 km. should not exceed the number of seats.
3. Safety requirements during transportation

3.1. Maintain discipline and follow all instructions of the camp director, teachers or other camp workers.

3.2. While driving, you are not allowed to stand or walk around the bus, lean out of the window or put your hands out the window.

3.3. The movement of buses is carried out in a convoy accompanied by a traffic police vehicle and an ambulance. The speed of buses should not exceed 60 km/h.

3.4. To avoid injury when the bus suddenly brakes, you must rest your feet on the floor of the body and hold on to the handrail of the seat in front with your hands.
4. Safety requirements in emergency situations.

4. 1 . If a malfunction occurs in the operation of the bus engine or systems, require the driver to stop the bus and remove the children from the passenger compartment.

4.2. If a child is injured, immediately provide first aid to the victim, if necessary, call an ambulance and send him to the nearest medical facility, and also inform the camp administration and the victim’s parents about this.
5. Safety requirements at the final stop

5.1. Get off the bus only with the permission of a senior person towards the sidewalk or side of the road. It is prohibited to go out onto the roadway or cross the road.

5.2. Check the list to see if all children are present.

INSTRUCTION No. 4

on children's safety during walks and excursions(for the teacher)

1.1. Persons who have undergone a medical examination and have no contraindications due to health conditions, as well as instructions on safe behavior during the event, are allowed to take walks and excursions.

1.2. When conducting walks, excursions, hiking trips, expeditions, observe the rules of behavior, established modes of promotion and rest.

1.3. Hazardous factors:

* changing the established route, unauthorized leaving the group’s location;

Bites from poisonous reptiles, animals, insects;

* infection with gastrointestinal infections when drinking water from untested open reservoirs.

1.4. When conducting a walk or excursion, a group of children must be accompanied by at least two adults.

1.5. In the event of an accident, the victim or an eyewitness to the accident must immediately notify the leader of the trip or excursion.

1.6. During a walk or excursion, be sure to have a first aid kit with a set of necessary medications and dressings to provide first aid to victims.

1.7. If a failure or violation of safety instructions is detected by the participants of the hike or excursion, conduct an unscheduled briefing with everyone.

2. Safety requirements before conducting a walk or excursion

Before conducting a walk or excursion, the detachment teacher MUST:

2.1. Be briefed by the camp director.

2.2. Instruct children on the rules of behavior on the bus, in the city, and in places of visit.

2.3. Check the children's appearance.

2.4. Make sure you have a first aid kit and that it is complete.

2.5. Check the list for the presence of children.

2.6. To safely cross the roadway, check for red flags.

2.8. Have a list of phone numbers if children have mobile phones.
3. Safety requirements during a walk or excursion.

3.1. Maintain discipline and do not change the established route without permission.

3.2. Do not make fires during a short rest or halt to avoid burns and forest fires.

3.3. Do not touch animals, reptiles, insects, plants, mushrooms, shrubs with your hands.

3.4. When moving, do not take off your shoes and do not walk barefoot.

3.5. To avoid infection with gastrointestinal diseases, use water from a container for drinking, which you must take with you from the camp.

3.6. The total duration of the walk is 1-4 hours.

3.7. Adults and children must observe the rules of personal hygiene and promptly inform the group leader or his deputy about deteriorating health or injuries.

3.8. Respect local traditions and customs, take care of nature, cultural monuments, personal and group property.

Visiting shops;

Boarding of unauthorized persons on the bus who are not related to the detachment’s excursion;

Be late and delay the departure of buses;

Change the route of buses;

Purchase of any food products by children during an excursion; 3.10. The detachment teacher is responsible for:

For the life and health of children during the entire excursion;

For causing material damage to the interior of the bus.
4. Safety requirements in emergency situations

4.1. If an injury occurs, provide assistance to the victim, inform the camp administration about this, and, if necessary, send him to the nearest medical facility.

4.2. If one of the children is lost from sight and has not been found within 30 minutes, you must contact the nearest police station.

5. Safety requirements at the end of a walk or excursion

5.1. Check the list to see if all children are present.

5.2. Upon returning from a hike or excursion, take a shower or wash your face and hands with soap.

INSTRUCTION No. 5
on children's safety during sports competitions

1. General safety requirements

1.1. Persons who have undergone a medical examination and instructions on labor protection are allowed to participate in sports competitions.

12. Participants in sports competitions are required to comply with the rules of their conduct.

1.3. During sports competitions, participants may be exposed to the following hazardous factors:

Injuries during sports competitions using faulty sports equipment and equipment;

Injuries from falling on slippery ground or hard surfaces;

Injuries during long or high jumps in an unprepared jump pit;

Injuries from collisions while running or playing sports;

Conducting competitions without warm-up.

1.4. Sports competitions must be carried out in sportswear and sports shoes that are appropriate for the type of competition, season and weather.

1.5. During sports competitions, a medical kit must be equipped with the necessary medications and dressings to provide first aid to victims.

1.6. Any accident involving participants in sports competitions must be immediately reported to the head of the competition, first aid provided to the victim, and, if necessary, sent to the nearest medical facility. If there is a malfunction of sports equipment and equipment, stop the competition and inform the competition director about it.

1.7. During sports competitions, participants must follow the rules of wearing sportswear and sports shoes, and the rules of personal hygiene.

1.8. Persons who fail to comply with or violate labor safety instructions are subject to disciplinary action and are given an extraordinary briefing on labor safety rules and this instruction.

2. Safety requirements before the start of the competition

2.1. Wear sportswear and sports shoes with non-slip soles.

2.2. Check the serviceability and reliability of the installation of sports equipment and equipment.

2.3. Carefully loosen the sand in the jumping pit - the landing site, and check that there are no foreign objects in the sand.

2.4. Do a warm-up.

2.5. Submit applications to the physical education and sports instructor for sports competitions certified by a doctor.
3. Safety requirements during competitions

3.1. Start and end competitions only at the signal (command) of the competition judge.

3.2. Do not violate the rules of the competition, strictly follow all commands (signals) given by the competition judge.

3.3. Avoid collisions with other competition participants, do not push or hit their arms and legs.

3.4. When falling, you need to group yourself to avoid injury.
4. Safety requirements in emergency situations

4.1. If a malfunction of sports equipment and equipment occurs, stop the competition and inform the competition judge about it. Competitions can be continued only after the malfunction has been eliminated or the sports equipment and equipment has been replaced.

4.2. If a child feels unwell, stop participating in sports competitions and inform the competition judge about this.

4.3. If a competition participant receives an injury, immediately inform the competition judge about this, provide first aid to the injured person, and, if necessary, send him to the nearest medical facility.
5. Safety requirements after the competition

5.1. Check the list for the presence of all competition participants.

5.2. Place sports equipment and supplies in the designated area.

5.3. Remove sports clothing and sports shoes and shower or wash your face and hands thoroughly with soap.

INSTRUCTION No. 6
on child safety during mass events

1. In each case of holding events on the scale of the entire camp, it is necessary to prepare an order for the camp, defining the entire range of affairs and tasks, including those responsible for one or another section of the general camp event: for seating, placement and care of children, compliance with safety measures, material technical and medical support, event security. In case of inclement weather, a backup option for holding events indoors is being developed.

2. The person responsible for holding a mass event is obliged to check the venue, providing all safety measures for children. It is necessary to conduct targeted briefing on labor protection to designated responsible persons with an entry in the workplace briefing logbook.

3. Premises where mass events are held must be provided with a first aid kit to provide first aid for injuries.

4. Windows where public events are held should not have blind bars.

5. The heads of the relevant departments and services are obliged to first check the readiness and safety of the festival venue: seats for spectators, platforms for speakers, reliability and safety of various structures, sources and conductors of electric current, pyrotechnics, etc.

6. Children’s arrival at and departure from the venue must be organized and in compliance with all safety precautions.

7. During general camp events and holidays, the presence of medical workers and ambulance transport is mandatory.

8. If a participant in a mass event receives an injury, immediately inform the person on duty and the camp administration, provide first aid to the victim, and, if necessary, send him to the nearest medical facility.

CHILDREN ARE PROHIBITED:

Come dressed inappropriately for the weather;

Move around after seating;

Allow rude pranks, throwing various objects;

Run around the benches, leave without the permission of the squad leader.

PROHIBITED holding fireworks, using other pyrotechnics in close proximity to children!

INSTRUCTION No. 7
on child safety precautions when organizing and

carrying out hiking trips

1. General Provisions

1.1. Tourist trips are carried out with the aim of activating the healing process, uniting the children's team, developing children's initiative and independence, instilling in them tourist knowledge, skills and abilities, getting acquainted with the history and territory of their native land.

1.2. Hikes, as a rule, take place no earlier than on the sixth day of the children’s stay in the camp (after passing a medical examination) and no later than three days before departure from the camp.

1.3. Persons who have undergone a medical examination and have no contraindications due to health conditions, as well as instructions on safe behavior during the event, are allowed to take part in tourist trips.

1.4. When conducting tourist trips, follow the rules of behavior, established modes of movement and rest.

1.5. Hazardous factors:

Scuffed feet due to incorrect selection of shoes;

Injury to the legs when moving without shoes, as well as without trousers or socks;

Bites from poisonous reptiles, animals and insects;

Poisoning by poisonous plants, fruits, mushrooms;

Infection with gastrointestinal infections when drinking water from untested open water bodies.

2. Requirements for participants of the hiking trip

2.1. The age of participants in non-category hikes, expeditions, multi-day long-distance (outside the region, city, district) excursions is determined by the camp administration, based on pedagogical expediency, but not younger than 13 years.

2.2. To accompany groups of 6-25 participants, two adults are required (leader and deputy).

2.3. The hiker is obliged to:

Actively participate in the preparation of the trip;

Strictly observe discipline, and also carry out the instructions assigned to him by the marching group;

Timely and efficiently carry out the instructions of the leader of the campaign and his deputy;

Know and strictly follow safety rules when hiking, including fire safety rules, rules of conduct on water, methods of preventing injuries;

Promptly inform the trek leader and his deputy about the deterioration of the health condition or injury of a child or adult.

2.4. The participant of the hike has the right:

Use camp camping equipment;

Participate in the selection and development of the route;

After the end of the hike, discuss the actions of any of the participants at a meeting of the hike group.

3. Requirements for the leader of the expedition and his deputy

3.1. The leader of the hike is appointed by the administration of the children's camp organizing the hike.

3.2. The leader (chief) of the hike can be persons from among the counselors who participated in this type of hike. If three or more tourist groups participate in a tourist trip and their routes and schedules basically coincide, then the general management of these groups can be entrusted to a specially appointed senior leader (chief) of the trip.

3.3. The leader and senior leader are responsible for the life and health of children, the safety of the hike, for the implementation of the action plan, the maintenance and organization of recreational, educational and educational activities, for the implementation of fire safety rules, nature protection, historical and cultural monuments.

3.4. The leader (chief) of the trip, as well as the senior leader, bear disciplinary liability for violation of these instructions, unless these violations entail other liability provided for by the current legislation of the Russian Federation.

3.5. The leader is obliged before the start of the trip:

Ensure that the group is staffed taking into account physical and technical preparedness (together with medical workers, study the medical records of the trek participants, receive appropriate recommendations from doctors, a list of children who need special attention, complete the trekking first aid kit, check with the trek participants the presence and compliance with weather conditions of shoes, hats headdresses, clothes);

Check the availability of the necessary knowledge and skills to ensure the safety of the participants of the trip (study the data of the preparatory tourist classes and the data of tourist competitions);

Organize the preparation of documents (route sheet in triplicate, certified and agreed upon with the camp director, deputy director for educational work, doctor, camp instructor);

Ensure the selection of the necessary equipment and food (check, no later than three days in advance, the group’s appointment to receive dry rations, order the necessary transport).

3.6. The leader and the participants of the trip are obliged to:

Make a map of the safe movement route (parking areas, sources of drinking water, transport entrances, historical and geographical attractions). When choosing a route, it is necessary to know this route by the leader (chief of the trip) or his deputy;

Obtain from the instructors a plan of necessary activities carried out along the route (outline checkpoints and deadlines).

3.7. The leader is obliged during the trip:

Strictly follow the approved route;

Take the necessary measures aimed at ensuring the safety of participants, up to changing the route or stopping the hike due to emerging dangers, natural phenomena or other circumstances, as well as in cases where it is necessary to provide assistance to victims;

Take urgent measures to deliver injured or sick hikers to the nearest medical facility;

Report the accident to the camp administration;

In the event of a temporary division of the group, appoint (but no more than eight hours) in each subgroup your deputies from among the most prepared participants (subgroups must consist of at least four people, including one adult).

4. Responsibilities of camp officials when organizing and conducting hikes.

4.1. Director of the health camp:

Appoints by order for the camp the leader of the campaign and his deputy;

Submits applications for removal from meals and receiving dry rations, for transport (if necessary);

4.2. Material warehouse manager:

4.3. Deputy Director for Educational Work:

Controls the preparation of meaningful, educational and health-improving activities;

Controls the activities of the children remaining in the camp who are not allowed to go on the trip;

Certifies the completed route sheet.

Provides hiking groups with the necessary equipment;

Monitors and monitors the condition of tourist equipment.

4.4. Dining room manager:

Provides hiking groups with food upon prior request from the camp director (if the group does not leave the camp, the canteen must have a supply of food for preparing food for the camp participants; the camp leader must hand over dry rations to the canteen).

4.5. Camp doctor:

Organizes a thorough examination of the participants of the trip;

Endorses lists of camp participants;

Appoints a medical worker to participate in the hike (at the rate of 1 medical worker for two or more hiking groups, if the routes and schedules of the groups coincide);

Certifies the completed route sheet.

4.6. Tourism instructor:

Coordinates the opening of tourist sites with the camp sanitary service;

Conducts educational and training work with participants of hiking groups in preparation for the hike;

Monitors compliance with safety requirements, these instructions and compliance with environmental protection rules;

Informs tourists along the route about emerging non-standard situations;

Conducts consultations and briefings with the leader (chief) of the trip and his deputy during the preparation of exits. Indicates the optimal schedules and mode of movement, places of rest and parking, sources of drinking water, gives recommendations for the employment of participants in the hike along the route, according to the goals and objectives of the exit.

4.7. The instructor has the right to prohibit the trip:

Along a route that does not comply with safety requirements;

If various non-standard situations arise while the group is passing along the route, organizing its return to the camp.

INSTRUCTION No. 8
on organizing the safe stay of children in classes in clubs

1. The teacher is obliged to bring children to class in an organized manner and hand them over to the additional education teacher according to the list. At the end of the lesson, meet the children at the detachment place and check the list of all children.

2. During classes, the additional education teacher bears personal responsibility for the safety of children.

3. The possibility of injury from electric current, chemicals, explosives, or high pressure must be completely excluded in the room.

5. Each office must have safety instructions, according to which children are instructed before starting work. The additional education teacher is responsible for following instructions and ensuring that children follow them.

6. While at the workplace, the additional education teacher is obliged to strictly follow the labor safety instructions.

7. When organizing and conducting thematic activities, tournaments and other events for a group of children consisting of representatives of different squads, the additional education teacher is responsible for accompanying the children to the squad site and handing them over to the counselor according to the list.

8. The additional education teacher is obliged to strictly observe the daily routine, the ventilation regime of the premises, and maintain proper sanitary and hygienic order in the educational premises.

INSTRUCTION No. 9
on the procedure for employees to act upon discovering the absence of a child on the territory
camps

1. Team teacher, in which a child is missing:

Within the first half hour, organizes a search for the child on the territory of the children's camp;

Collects complete information about the child, information about the parents, events preceding the child’s absence, his mood and intentions, determines his possible location;

Notifies the head of the camp about the incident if the child is not found within half an hour;

Participates in the further search for the child.

2. Head of the camp:

Within half an hour, organizes a search for the child by the teachers of the health camp, including outside it;

Notifies the police, constantly keeps in touch with them;

Organizes a further search for the child, outside the camp, informs the child’s parents about what happened and the measures taken to find the child.

INSTRUCTION No. 10
PROCEDURE for investigating accidents involving children

1 . Accidents under investigation:

Injuries, including those resulting from injury to others

Acute poisoning and infectious disease;

Heat stroke, burn

Drowning, electric shock, lightning;

Insect and reptile bites;

Bodily injuries caused by animals;

Damage resulting from explosions, accidents, destruction of buildings, structures and structures;

Natural disasters and other emergency situations resulting in the need for outpatient or inpatient treatment of a child (children) in medical institutions or medical care in a trauma center.

2. The victim or eyewitness immediately notifies the head of the camp (another official) about each accident.

3. The camp director is obliged to:

Urgently organize first aid for the victim, his delivery to a medical center or other medical institution;

Report the incident to the management of a higher institution (if there is one), the parents of the victim or his legal representatives;

In case of electric shock, notify the State Energy Supervision Inspectorate;

In case of acute poisoning and infectious diseases, bites by wild, stray animals or rodents, report to the territorial sanitary and epidemiological inspection center;

Request a conclusion from a medical institution on the nature and severity of the injury from the victim;

Appoint a commission to investigate the accident consisting of: a chairman - a representative of a higher institution and members of the commission

(labor safety specialist, trade union committee representative, labor safety commissioner, health camp representative - not responsible for the life safety of the victim).

4. The accident investigation commission is obliged to:

Within three days, investigate the circumstances and causes of the accident, identify and interview eyewitnesses and persons who committed violations of life safety rules, and, if possible, obtain explanations from the victim;

Draw up an accident report in 3 copies;

Develop measures to prevent and eliminate the causes of accidents
case, sign the act and submit it to the manager for approval.

The report is accompanied by explanations from eyewitnesses, the victim and other documents characterizing the state of the accident scene (presence of harmful and dangerous factors, medical report and other documents). If the cause of injury was a fire or a traffic accident, it is necessary to obtain a report from the fire authorities or the traffic police.

5. The camp director, within three days after the end of the investigation, approves three copies of the report. One copy of the act is left in the camp, one copy each - to a higher institution and to the victim (his parents or legal representatives).

6. About an accident involving two or more victims, regardless of the severity of the injuries, or an accident resulting in death, the camp director must immediately report:

The management of a higher organization;

Parents of the victim or his legal representatives;

Law enforcement authorities at the place where the accident occurred;

To the state labor safety management body of the subject of the Federation, depending on the territorial location of the camp;

To the territorial (industry) committee of the trade union.

INSTRUCTION No. 11
RULES FOR PROVIDING FIRST AID TO A VICTIM

1. Basic rules for providing seal assistance to the victim:

1.1. Eliminate the impact on the body of damaging factors that threaten the health and life of the victim.

1.2. Determine the nature and severity of the injury, the greatest threat to the victim’s life and the sequence of measures to save him.

1.3. Carry out the necessary measures to save the victim in order of importance (restore airway patency, perform artificial respiration, external cardiac massage, restore bleeding, etc.)

1.4. Maintain the casualty's vital functions until medical personnel arrive.

1.5. Call an ambulance or a doctor, or take measures to transport the victim to the nearest medical facility.

1.6. Save!: the survival of a victim of electric current in most cases depends on the speed and correctness of the assistance provided to him. Delay may result in the death of the victim.

1.7. In case of electric shock, death is often clinical (“imaginary”), so you should never refuse to help the victim.

1.8. Only a doctor has the right to decide the feasibility or futility of providing assistance to a victim or make a conclusion about his death.

2. If a person remains under current:

Try to cordon off the situation, determine the location of the current source and the possibility of turning it off. Turn off the electricity;

If possible, grab the person by the clothes by wrapping your hand in any dry cloth (always with one hand) like this. to avoid being exposed to current;

If the person is not unconscious, but cannot tear himself away from the wire, shout at him to jump in place. Pull him sharply by his clothes, throwing him back away from the wire:

If a high-voltage wire breaks and it touches a person, take small steps and jump on one or both legs together to avoid being hit by the stepping motion.

3. If thunder starts:

Try to hide in small hollows and ditches, avoiding open areas. Walk, don't run

If the thunderstorm is above the vamp, then it is best to lie on the ground.

4. For bleeding

In case of severe arterial bleeding (the blood is bright red), apply a tourniquet above the wound, closer to the wound site, placing a clean cloth under it, and tighten it until the bleeding stops completely;

Place a note under the tourniquet indicating the time it will be applied (no more than 1 - 1.5 hours). The tourniquet must not be covered with a bandage or clothing;

In case of venous bleeding (the blood is dark in color), to temporarily stop the bleeding, the limb is raised up and a pressure bandage is applied to the wound.

5. For nosebleeds:

Do not throw your head back, but tilt it forward, while keeping your body in a straight position, unfasten the collar and belt;

Blow your nose, clear the nasal cavity of mucus and clots of coagulated blood, but it is better to do this under running water;

Close your nostrils with your fingers, thumb and forefinger for ten minutes;

Place a cold compress on the nose and back of the head;

You can put cotton or gauze swabs into your nose. If bleeding continues after 5-7 minutes, close your nostrils again and call a doctor.

6. For sunstroke:

In case of slight overheating, take the patient to a cool, ventilated place, unfasten the collar, belt, and remove shoes;

Wet his face and head with cold water;

Give some mineral or lightly salted water to drink;

Lay the patient down, raising his head; give a cold drink and undress;

Place a towel soaked in cold water on your head and apply cold lotions to the neck area;

Before the doctor arrives, cool the body with cold lotions, and drink only after the patient comes to his senses.

7. When stung by insects (wasps, bees, etc.):

If stung, use tweezers or nails to remove the sting along with the poisonous sac (be careful not to crush the sac before removing the sting);

Place a bottle of water at the site of swelling;

Pain and inflammation are relieved by: an alcohol compress, lotions made from grated raw potatoes, rubbing the stung area with a fresh slice of garlic;

If a wasp accidentally gets into your mouth, you need to suck on pieces of ice and drink very chilled water;

Itching from a mosquito or bee bite (after the sting is pulled out) can be eliminated by rubbing the skin with ammonia, a solution of baking soda (0.5 teaspoon per glass of water), or a cut onion, a clove of garlic, a paste of table salt or milky dandelion juice.

9. If a dog bites:

Do not try to stop the bleeding immediately (the bleeding helps remove the dog's saliva from the wound);

Rinse the wound with clean water;

Disinfect the skin around the bite several times with iodine, potassium permanganate solution, cologne, and apply a bandage.

10. For broken limbs:

Provide rest to the fracture site;

If there is an open fracture and there is bleeding, stop it with a pressure bandage or a tourniquet.

11. If you faint:

Place the victim on his back with his head down and legs raised. Unfasten the collar and belt, spray your face with water;

Let inhale the vapors of ammonia, cologne, vinegar;

In a stuffy room, open the window, provide access to fresh air,

12. In case of electric shock (lightning):

Free the victim from the effects of electric current using available means (board, stick, dry clothes, non-conductive objects), turn off the voltage with a switch;

If the victim is conscious, without visible severe burns or injuries, lay him on his back, unbutton the clothing that is restricting breathing;

Do not allow movement, do not allow drinking (this will cause vomiting and breathing problems);

If there is no consciousness, but breathing is preserved, lay the victim on his side on a hard horizontal surface, provide a flow of fresh air. Spray with water, rub and warm the body;

If breathing and heartbeat are disturbed, immediately begin artificial respiration and chest compressions, do not stop until spontaneous breathing and constriction of the pupils are complete or until a doctor arrives

13. For pain in the heart area:

The patient must be put to bed and a doctor invited

14. For pain in the abdominal area:

After putting the patient to bed, call the doctor;

Do not take other measures yourself.

Notes. After providing first aid to the victim, the counselor must consult a doctor.

Day camp "Romashka" at MBOU Kalininskaya sosh

INSTRUCTION No. 12
on maintaining safe behavior and stay on the territory

camps and beyond

While staying at the health camp "Romashka" during the shift,

The administration and teaching staff kindly ask you observe the following safety regulations:

1. Do not leave the camp territory unaccompanied by counselors or other teachers, do not go alone to the forest area, to a reservoir, to a highway, or to construction sites.

2. During the movement of the detachment outside the camp, counselors are at the head of the movement and trailing, movement is carried out in formation.

3. Do not enter places marked with signs “Dangerous”, “No unauthorized entry”, “Danger to life”, etc.

4. Do not go into ditches, trenches, do not jump over a ravine, do not climb onto roofs, do not sit on railings, windows, or fences.

5. Walk around the places where work is being done and where materials and production waste are located.

6. Do not violate sanitary and hygienic standards (wash your hands before eating, ventilate living areas, keep the premises clean, take a shower daily, etc.).

7. While bathing in showers, do not indulge in pranks, do not throw soap and other objects on the floor - all this can lead to accidents.

8. While on duty in the canteen, do not go into the brewing room, dishwasher, or bread slicer. Be especially careful when handling dishes containing food. Wipe up food spilled on the floor immediately to avoid falling and injury.

9. If you are the first to discover an emergency situation, immediately notify the counselor on duty or any adult you meet along the way.

10. In the dining room, cinema and concert hall, in rooms in case of an emergency, do not panic, do not create a crush, do not shout, listen to the adults next to you. To make it easier to navigate the building, study all the exits from the building during the first days of your shift. In case of immediate evacuation, follow the evacuation rules, try to stay close to the squad or adults.

11. Do not eat food brought from home or purchased on the way to the camp, they may lose quality, which will lead to food poisoning.

12. Meat, fish, dairy products, as well as expired products from parents and relatives are not accepted!

13. Do not drink water from untested sources.

14. Do not eat unfamiliar fruits and berries growing around the camp and its environs.

15. Do not buy food or souvenirs from strangers.

16. If you feel unwell, be sure to contact counselors, other teachers, or immediately go to the medical center.

17. Do not use medications brought from home without a doctor’s instructions.

18. While being treated in the camp isolation ward or in a city hospital, do not leave the medical institutions on your own; for walks, choose safe places near the medical institution, be sure to inform the medical staff about your location.

19. Periodically inspect clothes and shoes from the outside and inside for ticks. If a tick attaches itself to your body, contact medical personnel immediately; never try to remove the tick yourself. Be sure to measure your body temperature (morning and evening) for 10 days after tick bite.

20. If you find people you don’t know on the camp grounds, in the buildings, immediately notify the workers, the counselor on duty, and the camp director.

INSTRUCTION No. 13
on compliance with safety during labor work

1. Before starting work:

1.1. Before starting work, undergo training and receive equipment.

1.2. Mandatory workwear: closed shoes with low heels.

1.3. Nature of possible injuries:

Injuries to the legs with equipment (shovel, rake);

Injuries from sharp objects in the ground (broken glass or metal);

Clogged eyes;

Sprained leg muscles or dislocated foot joint (if shoes have heels or

light open).

2. During work.

2.1. To prevent injury, use safety precautions when working:

When digging with a shovel or working with a rake, you only need to wear closed shoes with low heels;

Do not place the hoe or rake on the work area with the cutting part or teeth facing up. Equipment must be placed away from the work area and in such a way as to prevent the possibility of injury. The blade of the hoe and the teeth of the rake should be stuck into the ground or installed at a support with the working part up and away from the person;

Do not pick the ground with your bare hands - you can cut your finger on glass or stumble upon a piece of a sharp metal object;

Do not throw equipment to each other, but pass it from hand to hand. Do not swing the equipment, as you may accidentally hit someone.

Do not push, as on the uneven surface of the area you can twist your leg and get injured.

3. Upon completion of work:

3.1. At the end of the work, collect the equipment and take it to a place specially designated for its storage, and place it in a safe position. Wash your hands with soap and take a shower.

INSTRUCTION No. 14
on safety during travel and excursion stays

1. Before going on an excursion:

1.1. Before going on an excursion, you must dress appropriately for the weather and season.

1.2. Remember that the first seats on the bus are occupied by those who usually do not feel well in transport.

2. During the trip and while on excursions:

2.1. While the bus is moving, it is prohibited to walk around the cabin, change seats, or lean out of windows.

2.2. During the trip, you must remember that the excursion program does not include visits to industrial and food stores. Remember that purchasing food products from retail trays (ice cream, pies, hot dogs, pizza, etc.) is prohibited!

2.3. While moving around the city, do not leave your squad in the museum premises.

2.4. When crossing streets, follow the traffic rules, use pedestrian paths and underground passages.

2.5. Observe ethical standards of behavior (do not throw garbage, do not shout, etc.).

2.6. Do not forget that the collection for an organized departure is scheduled at a certain place and at a certain time (information is given during the briefing). If you are late to the gathering place due to unforeseen circumstances, you must go to the gathering place, where the counselors will be waiting for you.

2.7. If you have problems and you cannot return to the gathering place (for example, you got lost!), contact police officers, people working in government agencies, and under no circumstances ask strangers for help on the city streets. Remember the camp phone number: 2-66-51 and the police phone number: 02 and 102

3. At the end of the excursion:

3.1. When returning from an excursion, do not leave trash on the bus and do not forget your belongings.

3.2. When boarding the bus and at the end of your trip, be sure to greet the driver and other adults accompanying you on the tour.

INSTRUCTION No. 15
on safety when working with fabric

1. When working with needles and pins:

Sew with a thimble;

Store needles and pins in a certain place (special box, pad, etc.), do not leave them at the workplace (putting needles or pins in your mouth is prohibited!);

Do not sew with a rusty needle;

Do not attach patterns to fabric with the sharp ends of pins in the direction away from the person working.

2. When working with scissors:

Store scissors in a designated place. Place them with blades closed, pointing away from the worker.

3. When working with an iron:

It is prohibited to turn the electric iron on and off without the supervision of a teacher;

Place the iron on an asbestos, marble or special stand on an ironing board;

Monitor the normal operation of the iron and report any malfunctions to the teacher;

Make sure that the iron does not touch the cord;

In a room with concrete floors, be sure to stand on a rubber mat while ironing;

Turn off the iron while holding the plug;

INSTRUCTION No. 16
on safety when working with paints, brushes, cutting tools, glue,
varnish, stain and paste

1. When working with scissors and cutters:

Store scissors and cutters in a designated place;

Place the scissors and pass them with closed blades directed away from the worker, and the cutter with the blade closed;

Cut paper, straw, cardboard on special boards, observing the angle of inclination of the cutter to the ruler;

Use extreme caution.

2. When working with paints, brushes, varnish, stain and paste:

Before work, put on overalls (aprons);

When working with varnish, glue, stain, paste, make sure that these substances do not come into contact with the skin of your hands or other parts of the body.

After working with varnish or stain, the room must be thoroughly ventilated;

When working with various tools and materials (stack, brush, paint, clay, plasticine), use them for their intended purpose.

INSTRUCTION No. 17
according to the rules for the safety of personal and state property

1. Listen carefully to the counselor’s information about the rules for storing personal property and money.

2. Do not leave window vents, entrance or balcony doors open.

3. Do not leave keys under the door, behind the crossbars, or in other places. The keys must always be with the teacher or the unit on duty; he is responsible for the timely closing and opening of residential premises.

5. Don't take large sums of money.

6. Do not allow strangers to visit your rooms.

7. Store valuables (cameras, video cameras, tape recorders, players, gold and silver jewelry, expensive watches, sports equipment, binoculars) in a storage room or carry them with you.

8. If you find someone else's things or money, display an announcement about the find and return it to the owner. This will be a noble act on your part.

INSTRUCTION No. 18
RULES FOR VISITING CHILDREN(memo for parents)

1. It is necessary to observe the time allotted for visiting children, after which the child must be transferred to the responsibility of the teacher.

2. It is prohibited to take away other children of the unit, for example, children of relatives, acquaintances, etc., without the knowledge of the teacher.

5. Please express your wishes regarding your child to teachers and doctors.

6. The legal responsibility of the health camp for the safety of the life and health of the child ceases from the moment he is transferred from the teacher to the parents (persons replacing them) for the duration of the visit. The fact of the transfer and return of the child is the signatures of the parents (persons replacing them) and the teacher on the application.

INSTRUCTION No. 19
RIGHTS AND OBLIGATIONS OF HEALTH PARTICIPANTS -
EDUCATIONAL PROCESS

1. Rights and responsibilities of children and adolescents during their stay in health camp
1.1. Children and adolescents HAVE THE RIGHT:

To choose types of activities, to realize creative and cognitive interests;

To participate in the management of activities in the system of self-government and co-government bodies;

To respect one's own human dignity;

To freedom of thought, conscience, religion;

To freely express one's own views and beliefs;

To search, receive and transmit information of any kind;

In the event of a conflict situation, demand from the camp administration its objective assessment in taking effective measures;

To protect your life and health, property;

To receive qualified medical care in case of illness or injury;

Seek clarification of emerging problems regarding everyday life, nutrition, and medical care;

To protect the rights and freedoms defined by the Declaration of the Rights of the Child and the Constitution of the Russian Federation.

1.2. Children and teenagers MUST:

Treat health camp workers with respect;

Do not commit actions that are harmful to your health and the health of others; if you feel unwell, immediately notify your teacher, counselor or medical professional;

Comply with sanitary and hygienic requirements for caring for yourself and your personal property;

Do not leave the territory without the accompaniment of a teacher or counselor;

Take part in self-service work (cleaning the sleeping area and premises, territory, serving the dining room);

Follow the daily routine established in the children's health camp;

Treat nature and vegetation with care;

Treat the property with care, in case of damage, reimburse the cost of losses.

Immediately inform the teacher, counselor, and camp director about the occurrence of a situation that poses a threat to the life and health of people, cases of injury;

Do not allow actions, verbal expressions, or actions that offend the dignity of another person;

Wherein prohibited: smoking, drinking alcohol, walking independently outside the territory without the accompaniment of a teacher. It is strictly forbidden to encroach on the property of other people and state property.

Violation of one or more of the above rules entails expulsion from the camp and sending home at the expense of the parents

2. Rights and responsibilities of the camp administration in relation to children and
teenagers

2.1. The camp administration in relation to children and adolescents HAS THE RIGHT:

Inform parents about cases of violation of these requirements, in exceptional cases - expel the teenager and send him to his place of residence at the expense of the parents or the sending organization;

In case of proven damage to the camp property, legally recover from the parents (persons replacing them) the amount of “damage caused;

Refuse to admit a teenager due to age or medical reasons.
2.2. The camp administration MUST:

Create sanitary living conditions for children and adolescents in accordance with federal standards and requirements;

Ensure the protection of the life and health of the child;

Provide medical care and conditions for promoting health;

Ensure high-quality implementation of the health and educational process;

Ensure the protection of the teenager’s property rights;

Do not force a teenager to join public, socio-political organizations and parties, as well as to participate in campaigns and political actions;

In case of emergency situations (natural disasters, military operations, etc.), ensure immediate evacuation and delivery of the child and an accompanying person to their permanent place of residence;

In the event of a justified request from a group of children about the teacher’s inadequacy, replace him with another;

3. Rights and obligations of parents (persons replacing them)
3.3. Parents have the RIGHT:

Get acquainted with the conditions of stay in the camp, the requirements for the child, the content of the program;

Protect the legal rights and interests of the child in case of receiving negative information from him;

Contact the camp administration or a higher organization in charge of the camp with proposals for improving its activities;

Receive information about the child’s well-being from teachers.

3.4. Parents (persons replacing them) MUST:

Inform the child about the requirements for him during his stay in the camp;

Teach the child basic sanitary and hygienic skills;

Protect the legal rights and interests of the child in the manner prescribed by law;

Give the child the necessary things for the trip;

Inform the accompanying child group (teacher, camp director) about the individual characteristics of the child;

In case of damage to the camp due to undisciplined behavior or actions of a child, reimburse the cost of the damage caused;

Contribute to the implementation of uniform pedagogical requirements and internal rules during a visit to the camp;

Inform the camp director and counselor in writing about the child’s planned absence from the camp due to family reasons;

Warn the child about the possible consequences of communicating with strangers and leaving the camp without authorization.

6.1. Cooking in the camp takes place in mobile army kitchens that burn wood. During the hike, food is cooked over a fire.

6.2. In the camp, food is prepared by cooks; participants and instructors of the duty department are involved in preparing food. Meals on hikes are organized by department instructors with the participants involved in cooking.

6.3. The camp provides meals 4 times a day. Meals are taken at the same hours with intervals of no more than 4.5 hours. Food is prepared for each meal and sold no later than 1 hour from the moment of its preparation. The same requirements for catering apply to groups located outside the camp (classes, hikes, etc.).

6.4. Nutrition meets the age characteristics of children and adolescents and daily energy expenditure in accordance with nutritional standards for food sets (SanPiN 2.4.4.3048-13). When compiling the camp menu, it is taken into account that in field camps participants live in more difficult living conditions, with more physical activity, therefore the caloric content of food in them should be higher than in stationary recreation facilities (at least 3000-3500 kcal/day).

6.5. When compiling a camp menu, special conditions for food delivery, storage, and food preparation methods are taken into account.

6.6. Products are stored in specially equipped tents with racks. Canned food (in metal or plastic cans) is stored in food tents that are in the shade and have depressions in the ground inside the tents, lined with boardwalks. In such conditions, the cool temperature necessary for storing such products is maintained. Vegetables and fruits are protected in a specially equipped cellar, dug in the ground, with shelving. Perishable products are imported as close as possible to the time of their use; if necessary, they are stored for a short time in equipped places or in large containers in the Taiga Badzhey River (average temperature +9).

6.7. In the camp, in most cases, canned food is used for cooking. In this regard, it is necessary to take all precautions:

· storage of canned food is allowed only in specially equipped places; they are used immediately after opening the can;

· products that have changed their appearance, color, smell, consistency are prohibited for use;

Canned food is used immediately after opening the can. It is not allowed to use low-quality canned food with cans containing rust, swelling (bombage), dents, smudges, leaks, or expired shelf life;

· Follow the rules for preparing food.

6.8. Every day, before starting work in the kitchen, the camp medical worker inspects the open surfaces of the body and pharynx for the presence of pustular diseases of employees and participants involved in food preparation. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as tonsillitis, upper respiratory tract diseases, eye diseases, eyelids with purulent discharge are not allowed to cook.

6.9. The instructor, who participates with his department in work in the kitchen, monitors compliance with hygiene standards by the participants (clean clothes, hand washing, etc.).

6.10. The instructor participating with his department in the work in the kitchen follows all the instructions of the food department workers.

6.11. Participants are not allowed to work with boiling water or distribute hot food.

6.12. Participants involved in working with an open fire (stove, bonfire), preparing and chopping firewood must be under the supervision of an instructor and comply with all safety rules.

6.13. Meals are provided by department. Hot food is delivered to department tables and food is distributed to participants by the instructor.

6.14. Washing of dishes is carried out centrally by the department attendants. Washing dishes is carried out in water with the addition of approved detergents and subsequent rinsing with boiled water under the supervision of department instructors, an instructor on duty or a food service employee. Disposable tableware can be used; reuse of disposable tableware is not allowed.

Before the start of the camp, the director of the educational institution or, by proxy, the head of the Camp establishes contacts with the canteen where children will be fed, discusses the diet (the time between meals should be no more than 4 hours), and enters into an agreement for the supply of food. If necessary, transmits to the canteen a change in the number of children in the camp (before the start and during the shift). If the Camp is located on the basis of several sites, then an order is issued to appoint those responsible for food at a particular food point. During the work of the Camp, the head of the Camp transmits to the canteen a change in the number of children in the camp: children who fall ill during the camp shift are removed from meals for the duration of their illness.

Time sheets, acts and statements for writing off materials are submitted to the accountant of the educational institution in accordance with the established procedure.

Journals of accounting and issuance of vouchers with voucher stubs are stored in the accounting department of the educational institution.

Meals for children and adolescents are organized on the basis of a canteen operating on raw materials, a canteen - pre-preparation or a pantry dispensing a functioning educational institution, as well as nearby public catering facilities in the presence of a sanitary-epidemiological conclusion on compliance with their sanitary rules, with the allocation of a separate room, equipment and utensils for children and determining meal schedules.

Constant control over the quality of incoming products, their shelf life and storage conditions is carried out by a medical worker or a person replacing him who has completed a hygienic training course. Periodic control is carried out by the territorial center of Rospotrebnadzor.

When organizing meals for children, you should be guided by a sample menu for the Camp if you have a sanitary-epidemiological conclusion on compliance with its sanitary rules (to obtain a conclusion, you must conclude an agreement with the specified organization).

The menu layout is compiled taking into account nutritional standards.

In order to preserve the nutritional value of foods and prevent food poisoning, the correct cooking technology should be followed.

Products are stored by weight according to the menu layout in the presence of a medical professional. When making piece dishes (cutlets, cheesecakes, buns, pies, etc.), they are weighed by the cook before heat treatment. Casserole, omelet, roll are cut ready-made in the weight indicated in the menu layout. Liquid dishes are distributed by volume, and side dishes by weight.

C-vitaminization of third courses is carried out daily.

Ready-to-eat food is issued only after a sample has been taken by a medical professional. The quality of food is assessed based on organoleptic indicators (samples are taken directly from the containers in which the food is prepared). In the reject log, it is necessary to note the placement of the main products, taste, readiness of the dish and permission to issue.

A daily sample of prepared food is left daily. The collection and storage of daily samples is carried out under the supervision of a medical professional. The sample should be taken in a serving volume in a sterile jar with a lid (side dishes are taken in a separate container) and stored in a specially designated place in the refrigerator at a temperature of +2 to +6 degrees. C. If there is a pre-preparation canteen or a raw materials canteen in the Camp, the health worker must keep a reject log of perishable products, which notes the name of the received product, its quantity, invoice number, the sell-by date on the invoice and the real sell-by date of the product, the balance and its sale.

The marriage commission is created by order of the head of the Camp, the composition of the commission, terms and its powers are approved.

The marriage commission is guided in its activities by:

1) sanitary and epidemiological rules and regulations SanPiN 2.4.4.2599-10 “Hygienic requirements for the design, maintenance and organization of the work regime in health institutions with daytime stay for children during the holidays”

2) by the resolution of the Chief State Sanitary Doctor of the Russian Federation dated January 19, 2005. No. 3 as amended on June 27, 2008. “On approval of SanPiN 2.3.2.1940-05 “Organization of children's nutrition”;

3) by the resolution of the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001, with amendments and additions “On approval of SanPin 2.3.2. 1078-01 “Hygienic requirements for the safety and nutritional value of food products”,

4) by resolution of the Chief State Sanitary Doctor of the Russian Federation on January 17, 2005. as amended June 27, 2008 SanPiN 2.3.2.1940-05, “Organization of children's nutrition”;

5) Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 14, 2001 No. 36 “On the implementation of sanitary rules” (with amendments and additions) Sanitary and epidemiological rules and standards SanPiN 2.3.2.1078-01 “2.3.2. Food raw materials and food products “Hygienic requirements for the safety and nutritional value of food products”;

6) Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 No. 31 “On the implementation of sanitary rules” Sanitary and epidemiological rules SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food in them products and food raw materials";

7) Resolution of the Chief State Sanitary Doctor of the Russian Federation dated May 21, 2003 No. 98, “On the introduction of sanitary and epidemiological rules and regulations “Hygienic requirements for expiration dates and storage conditions of food products. SanPiN 2.3.2.1324-03";

8) Decision of the Customs Union Commission dated August 16, 2011 No. 769 “On the adoption of the technical regulations of the Customs Union “On packaging safety”;

9) Decision of the Customs Union Commission dated December 9, 2011 No. 880 “On the adoption of the technical regulations of the Customs Union “On food safety”;

10) Decision of the Customs Union Commission dated December 9, 2011 No. 881 “On the adoption of the technical regulations of the Customs Union “Food products in terms of their labeling”;

11) Resolution of the Chief State Sanitary Doctor of the Russian Federation on July 10, 2001 “On the introduction of Sanitary Rules SP 1.1.1058-01 “Organization and conduct of production control over compliance with sanitary rules and implementation of sanitary and anti-epidemic (preventive) measures”;

12) Order of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare dated May 20, 2005 No. 402 “On personal medical record and sanitary passport”;

13) Resolution of the State Standard of the Russian Federation dated April 28, 1999 No. 21 “On the rules for certification of food products and food raw materials”;

14) other sanitary norms and rules, National standards, technical regulations;

15) collections of recipes, technological maps

IX. Requirements for catering 9.1. To organize meals for children and adolescents of a tourist camp, the following forms of food can be used:

a) food for the tourist camp at a nearby (or along the travel route) catering organization;

b) imported hot meals;

c) cooking over a fire;

d) use of a field kitchen.

9.2. When organizing meals for children of a tourist camp, public catering must comply with the sanitary and epidemiological requirements for organizing meals for students in general education institutions, primary and secondary vocational education institutions, and these sanitary rules.

9.3. Delivery of food products to the tourist camp is carried out by specialized transport, having a sanitary passport issued in accordance with the established procedure, provided that separate transportation of food raw materials and finished food products that do not require heat treatment is ensured. It is allowed to use one vehicle to transport different food products, provided that the transport is sanitized between flights using disinfectants.

When delivering prepared food, thermal containers approved for use in contact with food are used. Ready-made first and second courses can be kept in isothermal containers (thermoses) for a period of time that ensures that the temperature is not lower than the serving temperature. The delivery time of ready-made meals in thermal containers from the moment of their preparation to sale should not exceed 2 hours.

9.4. Field kitchens are equipped under a canopy or in a frame tent to protect them from precipitation and dust. Equipped with cutting tables, cutting boards and chef's knives with appropriate markings.

9.5. While camping, it is possible to cook food over a fire.

9.6. In non-mobile tourist camps, the kitchen is equipped with cutting tables, at least 2, for separate processing of raw and finished products. Tables must be hygienically covered and marked for handling raw and finished products. It is allowed to cover tables with oilcloth (it must be replaced if its integrity is damaged or as it wears out).

The kitchen equipment also includes:

a) cutting boards and knives with the appropriate markings: “SM” - raw meat, “SR” - raw fish, “CO” - raw vegetables, “VM” - boiled meat, “BP” - boiled fish, “VO” - boiled vegetables, "X" - bread, "Gastronomy", "KS" - raw chicken, "Greens", "Herring". Cutting boards must be made of wood; the use of boards made of plastic and pressed plywood is not allowed.

b) tanks, cisterns, buckets, (cauldrons), pots, cutlery and other items of kitchen equipment;

c) aprons, dressing gowns, scarves in at least two sets for all cooks and kitchen staff;

d) tanks and buckets with lids for collecting food waste.

To store perishable products, conditions must be provided for their storage at a temperature not exceeding 6°C.

Wastewater is discharged from the kitchen and washing areas into a special pit. Wastewater must pass through a filter (a box with a lattice bottom filled with straw and shavings).

9.7. As tableware and cutlery (metal, enamel, earthenware and others), it is possible to use disposable tableware approved for use in contact with food.

Reuse of disposable tableware is not allowed.

9.8. In non-mobile tourist camps, the number of sets of tableware, teaware, and cutlery must fully ensure the immediate seating of vacationing children and staff without additional handling of dishes and cutlery during meals.

Dining tables must have a hygienic covering that is easy to clean and resistant to high temperatures and disinfectants.

The dining room is cleaned after each meal. Tables are washed with hot water with the addition of detergents, using specially designated rags and marked containers.

9.10. In a non-mobile tourist camp, when preparing food, it is mandatory to have qualified cooks or officials responsible for food.

9.11. In a non-mobile tourist camp, conditions must be provided for separate washing of kitchen and tableware: allocate a place for washing kitchen utensils (boilers, pots, utensils) and a place for washing tableware; tables for collecting dirty and clean dishes; racks for drying and storing dishes.

To wash tableware, tea dishes and cutlery, use marked containers in an amount of at least 3; A separate marked container is allocated for washing kitchen utensils and cutting utensils.

To wash dishes, use approved detergents in accordance with the instructions for their use.

Teaware and cutlery are washed with hot water (45°C) using detergents in the 1st container, rinsed with hot water (65°C) in the 2nd container. Cutlery gets scalded after washing.

Tableware is processed in the following order:

a) mechanical removal of food debris;

b) washing in the 1st container in water at a temperature not lower than 45°C with the addition of detergents in accordance with the instructions;

c) washing in the 2nd container in water with a temperature not lower than 45°C and adding detergents in an amount 2 times less than in the 1st container;

d) rinsing the dishes in the 3rd container with hot water at a temperature of at least 65°C.

After washing, the tableware, teaware and cutlery are dried.

After washing, cutting boards and knives must be scalded with boiling water, dried and stored on shelves.

Clean dishes and cutlery are stored on shelves (racks) covered with clean cloth or gauze. Cutlery is stored with the handles facing up; storing them in bulk is not allowed.

After use, rags and brushes for washing dishes are boiled for 15 minutes in water with the addition of detergents or soaked in a disinfectant solution approved for use, then rinsed, dried and stored in a specially marked container.

In a mobile tourist camp, if there is no hot water, they use approved detergents intended for washing tableware in cold water, in accordance with the manufacturer’s instructions.

9.12. The tourist camp provides 4-5 meals a day with intervals between meals of no more than 4-4.5 hours. At least 3 meals must include hot dishes (breakfast, lunch, dinner); two meals (afternoon snack, second dinner or second breakfast) may include juices, tea, fruit and pastries.

The diet provides for the formation of a set of products intended to feed children during the day, based on the physiological needs for nutrients (Table 1 of Appendix 4) and the recommended set of products, depending on the age of the children (Table 2 of Appendix 4) of these sanitary rules.

9.13. To provide healthy nutrition, an approximate 10-day menu is drawn up in accordance with the recommended form (Appendix 5 of these sanitary rules), as well as a layout menu containing quantitative data on the recipe of the dishes.

When organizing meals for children in tourist camps (mobile and non-mobile) with a predominance of canned food products, the duration of the shift should not exceed 7 days.

9.14. An approximate menu for a tourist camp is developed by the organization organizing meals and approved by the head of the tourist camp or the founder of the tourist camp.

9.15. The sample menu must comply with the requirements of these sanitary rules for the weight of servings of dishes (Table 1 of Appendix 6), their nutritional and energy value (Appendix 4).

9.16. A sample menu should contain information about the quantitative composition of dishes, the energy and nutritional value of each dish. Links to the recipes of the dishes and culinary products used in accordance with the collections of recipes must be provided. The names of dishes and culinary products indicated in the sample menu must correspond to their names indicated in the collections of recipes used.

9.17. The production of ready-made dishes is carried out in accordance with technological maps, which must reflect the recipe and technology of the prepared dishes and culinary products. Technological maps must be drawn up in accordance with the recommendations (Table 2 Appendix 6 of these sanitary rules).

Description of the technological process of preparing dishes, incl. newly developed dishes must contain a recipe and technology that ensures the safety of the prepared dishes and their nutritional value.

9.18. In the sample menu, repetition of the same dishes or culinary products on the same day or the next 2-3 days is not allowed.

9.19. The sample menu should take into account the rational distribution of energy value among individual meals. The distribution of caloric content among meals as a percentage of the daily diet should be: breakfast - 20 - 25%, second breakfast - 10%; lunch - 30 - 35%, afternoon snack - 10%, dinner - 25 - 30%.

During the day, deviations from caloric content standards for individual meals are allowed within ±5%, provided that the average percentage of nutritional value for a health shift meets the above requirements for each meal.

9.20. In the daily diet, the optimal ratio of nutrients: proteins, fats and carbohydrates should be 1:1:4.

9.21. The actual diet must correspond to the approved sample menu. In exceptional cases, in the absence of the necessary food products, it is allowed to replace them with other products that are equivalent in chemical composition - proteins, fats, carbohydrates (nutritional value) in accordance with the food replacement table (Appendix 7 of these sanitary rules), which must be confirmed by the necessary calculations.

9.22. To prevent the occurrence and spread of infectious and widespread non-infectious diseases (poisonings), it is not allowed to use food products and prepare dishes specified in Appendix 8 of these sanitary rules.

9.23. When organizing meals in mobile tourist camps, you must be guided by the list of products in Appendix 9 of these sanitary rules.

Canned meat and fish can only be used for preparing hot food.

9.24. Food products and food raw materials used in nutrition must meet the requirements for food raw materials and food products and have documents certifying their quality and safety. The accompanying documentation must be retained until the end of the product sale.

The quality of food products and food raw materials is checked by a medical professional or a person responsible for nutrition by entering information into the raw product rejection log (Table 1 of Appendix 10).

Food products without accompanying documents, with expired sales dates, or with signs of spoilage are not allowed to be accepted.

9.25. Products should be stored in manufacturer's containers. When storing products, expiration dates, storage conditions, and product proximity rules must be strictly observed. Storing raw foods should be stored separately from prepared foods.

9.26. Vegetables from last year's harvest (cabbage, onions, carrots, beets) can only be used after heat treatment.

9.27. Canned products (canned meat and fish, concentrated and condensed milk, etc.) should be used for preparing hot dishes immediately after opening the can.

9.28. In a non-mobile tourist camp, daily samples are left from each batch of prepared dishes, which are stored for at least 48 hours from the date of expiration of the food in a specially designated place in refrigeration equipment at a temperature of 2 - 6 ° C. The daily sample is taken by a medical worker (or cook) into specially designated, boiled and labeled glass containers with tight-fitting lids.

9.29. Children may be allowed to wash their own dishes.

9.30. Dispensing of ready-made food is carried out after a sample is taken by a medical worker (responsible person). The quality of dishes is assessed based on organoleptic indicators (a sample is taken directly from the containers in which the food is prepared). The results of the rejection are recorded in the finished product rejection log of the established form (Table 2 of Appendix 10).

9.31. Food is prepared for each meal and sold no later than 1 hour from the moment of its preparation. Heating prepared foods is not permitted.

9.32. When preparing dishes, it is necessary to comply with the sanitary and epidemiological requirements for the conditions and technology of manufacturing culinary products, the sanitary rules for the organization of meals for students in general education institutions, primary and secondary vocational education institutions.

9.33. Monitoring of compliance with nutritional standards is carried out by a medical professional or a responsible employee on a daily basis.