Trade in bakery products. Mini bakery business plan

Scientists have calculated that the average person eats 7 tons of bread throughout his life. Indeed, it is difficult to imagine your diet without this type of product, which is why bakery products are classified as everyday goods. This means that bread will be in demand even during periods of economic downturn. That is why bakeries that offer visitors fresh and tasty baked goods will always be in demand.

Bakeries are enterprises whose specialization is the production and sale of bakery products. The specialty of such establishments is the offer of different types of bread, aimed at different consumers (bread with cheese, Italian bread, bread with cereals, etc.). This business has the potential to grow despite the competition: success depends on your marketing policy, a good location for your bakery, a varied assortment. This business is attractive due to its relatively low investment, quick payback and high demand for bakery products.

The initial investment amount is 866 186 rubles

Break-even point is reached on the tenth month of work.

The payback period is from 1.5 years.

2. Description of the business, product or service

3. Description of the sales market

To successfully launch a project, you need to analyze your main competitors, consider their range, pricing policy, identify the most active sales hours and implement the acquired knowledge in your business. Competitors can be classified as follows:

• large manufacturers;
• own production of retail stores;
• mini bakeries;
• semi-finished products are substitutes for finished products.

4. Sales and marketing

5. Production plan

1. Registration in government agencies and paperwork

Registration with government agencies is the first thing you need to start your business with. It is preferable to register as individual entrepreneur on a simplified taxation system, the tax you pay to the budget based on the results of your activities is 6% of income. Registration is also a mandatory procedure. cash register equipment with the tax authorities.

A bakery is a production associated with the production of food products. Rospotrebnadzor imposes certain sanitary requirements on bakeries, regardless of whether it is a large-scale production facility or not. In this regard, it is necessary to obtain various permits. To open a mini-bakery you will need the following documents:

• conclusion on compliance with requirements fire safety(from the fire inspection);
• sanitary and epidemiological conclusions for production and products (separately) are issued by Rospotrebnadzor;
• certificate of conformity - obtained from the Federal Agency for Metrology and Technical Regulation.

In addition, each employee will need to obtain a medical record. In general, to obtain all the necessary permits you will have to spend no more than 80 thousand rubles, including medical books for staff (about 1000 rubles each).

Basic requirements of SES:

• Availability of sewerage and water supply;
• The room is not a basement;
• Availability of ventilation;
• Availability of separate storage room and toilet;
• Walls up to 1.75 meters must be tiled or painted with light paint, the rest and the ceiling must be whitewashed.

2. Search for premises and repairs

As described above, the premises should be located in a public area with high pedestrian traffic. It is possible to locate the bakery on the ground floor of a house with a separate entrance, in shopping complexes. The area depends on the chosen format and production volume. For the smallest bakeries, premises from 40 square meters are suitable. meters. The approximate rental price for such a square area varies from 35,000 rubles. up to 60,000 rub. per month. You need to be prepared for the fact that you may have to do cosmetic repairs, which will cost about 50,000 rubles.

3. Purchase of necessary equipment and inventory

To open a mini-bakery you need the following equipment:

Name	Quantity	Price for 1 piece.	Total amount
Production equipment
Dough mixer
Food table
Proofing cabinet
Refrigerated cabinet
Washing bath
Portion scales
Wardrobe for finished products
Kitchen utensils
Total
Trade equipment
Trade showcase
Total
Furniture and equipment for staff
Wardrobe
Microwave oven
Electric kettle
Total
Total equipment costs

4. Search for frames

First of all, you need to find an experienced and professional baker. There are many options: you can search through groups on social networks, through friends, and also through specialized Internet sites. Searching for a qualified employee on official portals will cost approximately 7-15 thousand rubles. It is necessary to hire three bakers, since the enterprise must work every day, and fresh bread must be waiting for customers on the shelves in the morning. In addition, cashier salespeople are needed to issue goods to customers, and a cleaner to service the premises. Often, bakeries need drivers to load and unload the necessary raw materials.

5. Determination of the range of products offered

You need to determine exactly what products you should offer to your consumers. Perhaps you will focus on Italian baked goods, perhaps you will offer dietary types of bread with the addition of cereals; it is possible that there will be a high demand for exotic types of bread. Raw materials for the production of finished bakery products can be divided into two types - mandatory and additional.

1. The first is the one that is used for almost any bread, regardless of its type: flour, yeast, salt, sugar, vegetable oil.
2. The second is what is required depending on the assortment offered by the bakery: seeds, nuts, dried fruits, spices, etc.

6. Marketing policy

First of all, you need to think about a sign that will orient potential clients. It should be noticeable and attract the attention of passersby. The production of such a sign together with approval will cost you 60,000 rubles. As for distributing promotional leaflets, you need to budget at least 10,000 rubles. for the work of the promoter, as well as about 5,000 rubles. for printed materials.

It is also desirable to create and promote platforms on social networks; this will allow for an additional flow of customers who are not just passers-by. They can be lured special offers, promotions, original products. All news and events of your bakery should be covered on social media. network, if you don’t have time to personally maintain a group and profile, it’s better to hire a promotion specialist. For this purpose it is necessary to allocate at least 10,000 rubles. per month.

6. Organizational structure

The minimum staff for your bakery includes a director, an accountant, three bakers, two cashiers, a cleaner, and a driver.

Director - an employee who performs key functions manager, to whom all other personnel are subordinate. His responsibilities include managing the bakery’s funds, making decisions on employee salaries, hiring or dismissing staff, ensuring decent working conditions, collaborating with contractors, and searching for suppliers. It is advisable for the director to have experience in the field catering, know all the specifics of this industry. Wages this employee consists of a salary (30,000 rubles) and a bonus in the amount of 4% of revenue if the bakery’s targets are met.

As for bakers, these employees are key in your enterprise, because the quality and taste of the finished bread depends on their skills, knowledge of the recipe and experience. Candidates with average vocational education and experience in a similar position. To keep your bakery running smoothly and provide customers with very fresh bread, you need to hire three bakers who will work night and day shifts. Their salary consists of a fixed part (salary of 15,000 rubles) and a percentage of revenue (2%). The baker carries out the process of baking and frying bakery products, places dough pieces on sheets, in cassettes, forms, determines the readiness of dough pieces for baking, lubricates the products before baking, controls temperature regime and humidity in the oven according to control and measuring instruments, carries out the primary processing of raw materials: sifting, washing, sorting, grinding, softening.

As for the salesperson-cashier, his responsibilities include receiving finished products from the kitchen, serving customers, arranging goods in the display window, maintaining and accounting cash documents, ensuring safety cash, located at the cash desk, security cash discipline, providing consulting assistance to customers regarding the range and quality of bakery products to be sold; control over the availability and correct placement of price tags, as well as over the indication in them of complete and reliable information about the product. The salary of a salesperson-cashier consists of a salary of 14,000 rubles. and bonuses of 2% of revenue.

You can find a delivery driver on social networks and private advertisements without spending money on a search. The driver has a flexible work schedule and delivers raw materials to the bakery at a predetermined time in his car. The driver's salary is RUB 10,000, and you will need to pay his fuel costs in the amount of RUB 3,000. per month. Also, to ensure cleanliness in the bakery, it is advisable to hire a cleaner who will work part-time and carry out her duties at a pre-agreed time; the cleaner’s salary is 8,000 rubles/month.

You can find an accountant remotely or contact a specialized company that provides accounting services. accounting. The average salary of a remote accountant is 5,000 rubles. per month.

The general wage fund changes monthly due to the percentage wage system. The wage fund for the first month of operation of the bakery is presented below:

General payroll
Staff	Number of employees	Salary per 1 employee (RUB)	Total salary (RUB)
Manager (salary+%)
Baker(salary+%)
Sales cashier (salary+%)
Driver
Cleaning woman
Accountant
General salary fund

7. Financial plan

Investments in opening a travel agency are as follows:

Name	Quantity, pieces	Cost of 1 piece, rub.	Total amount, rub.
Dough mixer
Food table
Proofing cabinet
Dough rolling machine
Device for sifting flour
Refrigerated cabinet
Washing bath
Portion scales
Rack

If you decide to try yourself as an individual entrepreneur, but don’t know where to start, try opening a bread kiosk in a high-traffic area or in a residential area where such a kiosk will likely be used in great demand. By betting on high turnover, you can count on more favorable terms of cooperation with your suppliers in the future.

To open a bread kiosk you will need:

1. - permission from several local administration bodies;
2. - stationary kiosk (new or previously operating at your discretion);
3. - trade equipment(racks, wooden trays, cash register);
4. - agreement with suppliers of bakery products;
5. - salesperson (one or two replacements).

How to open a bread kiosk from scratch.

The first step will be to select a location for your future bread kiosk; for this you will need to contact the local administration and find out where, according to the rules, you can place this or that outlet. Unfortunately, in a number of cities this issue There are strict rules that you will have to adhere to one way or another, even if the location you want does not meet the requirements of the local administration. Once a suitable location has been found, you should also coordinate it with the department of architecture and urban planning and additionally contact the trade department to obtain permission.

The next step is to select the actual stall itself. If you decide to purchase a new kiosk, you should find companies in the city or its suburbs that manufacture stationary kiosks, and consider all their offers. If you don’t have enough money to purchase a new kiosk, it is quite possible to buy a good kiosk that was previously used. To do this, you just need to agree with the owner of this stall and discuss with him the price and terms of sale. But be prepared for the fact that you will most likely have to bear all the costs of dismantling and transporting this kiosk yourself.

Before your retail outlet is ready to start operating, you will have to equip it with everything you need. Make several shelves for goods and get wooden trays. It is also wise to install a fire alarm on the kiosk. Buy a cash register. If you already have the status of an individual entrepreneur, you should not forget to register your cash register with the tax authority in which you are registered. It is also necessary to conclude a contract for servicing the cash register. After all these steps have been completed and your kiosk is ready for work, you will be visited by employees of the fire inspection authorities and Rospotrebnadzor, who must also issue you their work permits.

To provide your outlet with the necessary products, study all possible suppliers of bakery products. Also, at your request, the range of your bread kiosk can be supplemented with confectionery products. You can work directly with manufacturers of bakery and confectionery products, as well as with wholesalers. By the way, it is much easier to work with the latter, since they themselves organize the delivery of goods directly to your point and you do not have to organize delivery from the factory or bakery yourself. But keep in mind that wholesalers additionally mark up goods purchased from direct manufacturers.

Be more than responsible when choosing a seller. Under no circumstances accept the first person you come across. Carefully study the resumes and work experience of candidates, since a good and honest seller is the key to successful work and further prosperity of your outlet.

If your bread kiosk is doing well, start organizing another one, and then another. This tactic will allow you to increase your profits and minimize financial risks. Good luck.

Business planning is the key to the success of the entire business. Even when creating a small bakery, it is important to calculate everything possible risks and plan every step in the development of the enterprise.

Business does not have to start with large investments. In modern compact bakeries you can sell not only bread, but also real designer flour products. When entering a bakery, a customer should have a choice of wide range bread, buns and cookies. This approach is called European and promises big profit the owner of the establishment.

It is profitable to start a bakery business, since supermarkets often sell not the freshest and most delicious bread. A convenient bakery near home, with delicious pastries and reasonable prices, will attract people who prefer hot and soft bread to a cooled and stale loaf.

How to open a bakery from scratch? Initially, it is worth understanding what the business will be like and what the size of the start-up capital will be. You can start with a small kiosk, gradually expanding the network and expanding into shops and a full-fledged cafe.

An approximate operating algorithm consists of the following steps:

• Determining the location of the bakery. This indicator is determined by the target audience. Thus, it is unlikely that pensioners will go to a bread boutique, and young people will not look at a regular bread kiosk every day for new products. It is necessary to integrate the location of the business with its concept and the people for whom it will work.
• Preparation of the paper part. This is registering a bakery and obtaining permission.
• Selection of suppliers and employees. Here you should establish constant, strong connections. Constantly improve the skills of your employees. This way, when expanding your business, you won’t have to look for new employees.
• Purchasing the necessary equipment, renting or building a workplace.
• Drawing up a work schedule. This is an important aspect because clear goals should be set for employees. Only then will they be able to fulfill them. In addition, a clear structure of the financial part will allow you to plan the company’s growth and notice shortcomings in time.

In order to clearly understand what needs to be done, it is worth drawing up a business plan.

How to find clients and create effective advertising

To attract customers, the bakery must have a beautiful sign. This is how people will find a kiosk, store or cafe. This is the first thing to do in an establishment that is already ready for work.

Searching for customers consists of studying consumer demand and forming a specific assortment based on research. There are several rules:

• the study should be carried out in the habitat of the target audience and the location of the bakery;
• it is necessary to ask clear questions that will help formulate sample list products that will interest the target audience;
• For the purity of the experiment, a range of respondents is chosen from 100 to 300 people.

IN modern world you can't imagine your life without social networks. Therefore, advertising in this area of ​​the Internet will be most effective. Here you can work both directly with the social network and with individual groups.

It's worth creating your own separate page, where you can post as much information about the business as possible. It is recommended to update your account every day and add photos of products, their description, and possibly cost.

What equipment and materials will be needed?

The range of equipment largely depends on the format of the bakery. If the products are imported, you will need:

• showcase;
• shelves on which bread will be stored;
• cash register.

In the case of creating a bakery, the main feature of which is its own unique baked goods, you will need a significant amount of equipment and furniture.

Equipment name	Required quantity	Cost for 1 piece, rubles
Bakery oven	from 1 to 3	from 35 000
Proofing cabinet - 10 levels	from 1 to 2	from 20 000
Dough kneader	from 3	from 50 000
Baking Sheets	from 30	from 500
Hood	from 2	from 8 000
Bathroom for washing dishes with two compartments	1	from 55 000
Fridge	from 2	from 25 000
Pastry table	1	from 14 000
Metal wall table	from 3	from 4 000
Scales	from 3	from 2 500
Rack	from 2	from 6 500
Trolley for trays, plates, baking sheets	from 2	from 17 000

You should also not forget about small baking accessories - brushes, flour sifters, knives.

How to calculate expenses and income?

According to market research for the consumption of bakery products, the most popular this type The product is used from September to November and from March to April. Other months there is low consumer activity. In accordance with the calculations, it is necessary to build relationships with suppliers and in-house production so that expenses do not exceed income and the product simply does not spoil on the shelf.

When operating a bakery, it is worth considering the following expenses:

• Product cost. Here they indicate how much money was spent on the purchase of materials for the manufacture of one unit of product - flour, eggs, yeast.
• Variable expenses. This includes remuneration for people, which is calculated from a percentage of revenue - sellers, cooks, security guards. Typically this amount is 12%.
• Total costs. In this paragraph you must place a minimum wages, the presence of social contributions, rent for premises or equipment, repair of some things, payment utilities etc.

At the same time, during business development, you should try to reduce consumable part and increase income. This can be done by updating equipment to energy-saving ones, increasing the cost of products, purchasing wholesale components for the product and increasing the customer base.

You should also understand the calculations. From them it will be clear when the bakery will pay off. For example:

• start of creation - January 2017;
• start of work - March 2017;
• return to work “to zero” - May 2017;
• work in positive side, start of revenue receipt - June 2017;
• full payback - November 2018;
• payback period - 23 months.

The average cost for all public catering establishments is 60 thousand rubles per 1 square meter of area. In the case of a store, bakery or bakery, at least 80 sq.m. will be required. From this figure you can calculate the approximate amount of consumption.

The profitability of a bakery is the receipt of constant revenue and high income. To achieve such indicators, it is necessary to ensure a constant flow of clients - at least 300 people per day. At the same time, the average bill at a bakery should be at least 200 rubles. So, if a bakery makes a profit of 3-5 thousand every day, then in a month it should be from 90 to 150 thousand. In this case, all expenses can be covered within a quarter of work. But there are a number of factors that affect the profitability and level of income from a business.

What affects income level?

In order for the bakery store to bring permanent income, it is worth considering all possible risk factors that may affect the operation of the business.

Among the highest external factors risks that will change the work of the bakery can be identified:

Along with external reasons for the fall in income, there are also internal ones:

• low level of professionalism of both employees and partners - leads to low consumer demand, lack of a base of regular satisfied customers. This can be avoided by creating a good atmosphere in the team, motivation and advanced training courses;
• risks from the point of view of work technology - this is a low risk factor, but it also occurs - when the range, complex technology for creating products lead to dissatisfaction of both staff and customers.

In order to manage your business deftly, you should draw up a plan for resolving crisis situations. This will help to quickly and effectively resolve all problems, without significant losses.

Business registration: what papers will be needed

In order to operate legally, an entrepreneur must obtain a number of permits and register his business. You will need to collect the following documents:

• Business registration. In the case of creating your own bakery or bakery with a cafe, it is worth registering as a limited liability company. And for retail sales finished products, you can focus on individual entrepreneurship.
• Certificate from the local department of city construction and architecture. They must allow a kiosk or bakery to be located in one location or another.
• Permits from: fire service, Rospotrebnadzor and sanitary-epidemiological service.
• Agreement for garbage removal and waste disposal.

If possible, you should contact a lawyer. Then the registration will go faster and everything will be done according to the rules.

Pros and cons of opening a bakery

The positive points include:

• Not high costs at the beginning of a business - an opportunity to save money;
• the constant need of the population for a basic food product - bread;
• the opportunity to develop a business quickly and in different directions - building a network of bakeries, cafes, mini-bakeries, restaurants;
• quick payback investments;
• large number personnel to work in a bakery;
• constant development of grain culture.

Among the disadvantages are:

• a large number of competitors;
• short shelf life of products;
• seasonal changes in demand for goods.

Useful video

Despite the presence of disadvantages of such a business as a bakery, confectionery, boulangerie or bread kiosk, it is quite simple to avoid their influence:

At the initial stages, most entrepreneurs rent premises - this saves a lot of money. After the business pays off and begins to make a profit, you can purchase your own square meters.

In order for a business to be profitable, you must constantly improve and value your customers and reputation.

Bakery business plan: successful business selling bread, tips and tricks

5 (100%) votes: 2

If you are thinking about how to open a bread kiosk, then you understand that its location in a residential area of ​​the city or in any place with high traffic can be an excellent type of business even for a novice entrepreneur. By betting on high turnover, over time you can achieve much more favorable conditions cooperation with suppliers, mini-bakeries and bakeries.

What do you need for work?

So, if you are seriously thinking about how to open a bread kiosk, you should know that this will require the following:

Permission for this activity from several departments of the local administration;

Trade equipment, namely wooden trays, racks and a cash register;

A stationary kiosk, it can be new or used;

Agreement with suppliers of bakery products;

One or two product sellers.

Preparation process

Before opening a bread kiosk or stall, you need to find out from the local administration where you have the right to locate a retail outlet in accordance with existing rules. In some cities, the space for the location of such retail outlets is very limited, so you have to proceed not from your own wishes, but from the requirements of government authorities. When you choose a specific location, you will need to coordinate it with the architecture and urban planning department, and then get permission from the trade department.

Speaking about how to open a bread kiosk, we should touch upon very important point- the very place of trade. It is worth evaluating the proposals of companies engaged in the manufacture of such structures in the city or in its environs. This way you will have at least some idea of ​​how much you will spend on the kiosk itself.

If it is possible to order a new one, then it is worth doing, otherwise you can agree on purchasing a used stall with the owner, who is liquidating his own outlet. All costs associated with dismantling and transportation will most likely be borne by you.

Equipment

If you decide to open a bread shop, you must understand that you will need to equip it with everything you need. The equipment in this case can be as simple as a few shelves and wooden trays. In addition, you will need to install a fire alarm.

You need to purchase a cash register and register it with the tax service, provided that you already have the status of an individual entrepreneur, and also enter into an agreement for its maintenance. The permitting authorities must accept your ready-to-operate outlet. Here we are talking about Rospotrebnadzor and the fire inspectorate.

Next steps

When you already have everything necessary documents, you can collect a database of all possible suppliers of bakery and confectionery products with whom you can potentially cooperate in your region. When drawing up a business plan for a bread store, it is worth considering that many manufacturers do not work directly with retail outlets, but carry out wholesale sales to companies that then distribute the goods themselves.

It will be more convenient for you to work with wholesalers. Given that they make an additional markup on the product, you do not need to independently organize the delivery of bread from the bakery or factory, which makes life much easier.

You will need a salesperson at a bread kiosk (or several). It must be reliable in every way. It is best if he has references from several of his past employers. A polite and honest seller is the key to the fact that your retail outlet will prosper in the future. It is better to change several implementers in order to find a worthy one, than to constantly suffer losses from the fact that the first one you come across will perform his duties in bad faith.

Conducting activities

You need to think carefully about how your store will operate. This could be simply a retail outlet where bread and related products will be sold, or a place where not only sales are carried out, but also production, that is, combined with a small bakery. In the first option, the main problem is to sell a sufficient volume of products and control demand, since bread is a perishable product. However, organizing such a business requires lower costs.

In the second case, production can be controlled, and fresh bread, which is produced directly in front of customers, costs much more. But in this case we are talking about more significant costs.

In this case we are talking about the first option. Its cost may vary depending on settlement, in which the enterprise is organized, as well as other factors, for example, the premises that will be used.

Expenses

If we talk about how to open a bread store, then it is worth saying that this business is associated with a number of expenses. The main ones:

Renting retail space will cost at least 50 thousand rubles per month;

The cost of the equipment will be about 25 thousand;

For a thousand units of purchased goods you will need to pay about 30 thousand rubles;

The average staff salary per person is 8 thousand rubles;

Coordination of various documents will cost 20 thousand;

Registration of an individual enterprise will cost 20 thousand or more.

Your income will depend on the location open store. It is best to place it near residential areas of the city or transport stops in the busiest area. Since the state controls markups on this type of product very strictly, the main profit will depend solely on sales volume.

Modern bakery

If we talk about how to open a bread tent, then it’s worth saying that you can do it completely unique business in your city. This could be a bakery where customers will find a huge range of fresh products. This will attract more and more clients. The bakery does not only offer baked goods; it also offers a variety of pastries, pastries, pies, gingerbread cookies, and sometimes handmade sweets.

All products are top-class, they are aimed at even the most demanding consumers. The main product here is bread, which is in high demand, because it is a product of the highest quality. You may also think about opening your own bakery along with a bakery, even if it is small.

It is quite possible to create a retail outlet, offering the buyer products of a level with which he is not yet familiar. Ideally, you should organize your own workshop and several sales points, where only your product will be available.

Bread business: profitable or not?

When organizing such an enterprise, you will encounter several nuances. To set up a workshop you will need an area of ​​approximately 20-50 square meters.

All necessary equipment will cost about two million rubles. It will take a lot of time and money to develop your own technology and create an original assortment.

From a business point of view, it is ineffective to produce only five to eight types of products in such a workshop, because opening it requires quite large expenses, which may not be recouped. At first, you will have to somehow manage without a technological workshop.

Business pitfalls

The Russian habit of saving on everything, even when opening top-class establishments, can play a very cruel joke. You can give an example from life. The most luxurious store window is simply replete with delicious pastries. And to the question “Do you bake it yourself?” the seller begins to tell us that the baking process takes place here, and semi-finished products come from Germany.

By European standards, the sale of such products is considered fast food for the poor. However for modern Russia and this is already an achievement. For decades, bread cost a penny, and it was bought for next to nothing for livestock. It is worth noting that this product will always be bought, you just have to choose the right place.

Now, when a buyer encounters beautiful baked goods on supermarket shelves, even if they have been frozen, he gradually gets used to innovations. Every day such a person looks askance at new products, but prefers to buy what is already familiar to him, only allowing himself some liberties for the holiday. And you will encounter these prejudices if you decide to open a mini-bakery with a bakery.

MINISTRY OF TRADE USSR

ORDER

On approval of the rules for retail trade in bread and bakery products

1. Approve and put into effect the attached Rules for the retail trade of bread and bakery products.

2. The ministries of trade of the union republics, the Central Union, the chiefs (urs) of the ministries of the USSR shall provide enterprises engaged in trade in bread and bakery products with approved Rules, organize their study and strict implementation by all employees of these enterprises.

3. Consider the Order of the Ministry of Trade of the USSR of September 15, 1967 N 145 and the Rules for the retail trade of bread and bread products in the city retail network approved by this Order to be no longer in force.

Minister
G.I.Vashchenko

Rules for retail trade in bread and bakery products

1. General provisions

1.1. These Rules apply to all retail trade enterprises selling bread and bakery products.

1.2. The sale of bread and bakery products in the city and cooperative trading network is carried out in specialized and branded bread and confectionery stores, bread departments of grocery stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food stalls, auto stores and from vending machines*.
________________
* In the future, specialized and branded bread and confectionery stores, bread departments of food stores and supermarkets, consumer cooperation stores selling everyday goods, bread and food stalls, pavilions, auto stores and vending machines selling bread and bakery products, for brevity, are referred to as trading enterprises bread.


In places permitted by trade management bodies and boards of consumer cooperative organizations in agreement with the local sanitary and epidemiological station, piece bread and bakery products can also be sold from carts, trays, baskets and by delivery to customers’ homes, construction sites, industrial enterprises, to institutions and organizations.

1.3. Employees of enterprises selling bread are guided by these Rules, Store Rules, Special Conditions for the Delivery of Bakery Products, Sanitary Rules for Grocery Stores and additions to them regarding sanitary requirements for stores selling bread and bakery products by self-service, GOSTs, OSTs, PCT, technical conditions and instructions on the specifics of acceptance of goods consumer consumption, delivered in packaged equipment, according to the instructions of trade management bodies and higher-level consumer cooperation organizations. Specified documentation should be in every bread trading enterprise; managers are obliged to organize its study by all employees.

1.4. In specialized and branded bakery stores and departments of other stores, in addition to bread, bakery and confectionery products*, packaged sugar, jam, jam, jam, honey, coffee, cocoa, milk, flour products can be sold own production.
________________
* The concept of “bread and bakery products” includes: rye and wheat bread of all types, bread made from a mixture of high-quality flour, piece bakery products, butter products, fried and baked pies, donuts, national varieties of bread, dietary products, bagel and crackers ( crackers, straws, crispbread); The concept of “confectionery products” includes: caramel, sweets, toffee, dragees, halva, chocolate, chocolate products, flour products(cookies, waffles, cakes, rolls, muffins, etc.), fruit and berry products (marmalade, marshmallows, etc.).

1.5. When selling sugar and confectionery, tea, coffee and other goods, you must be guided by the Rules for the retail trade of these goods.

2. Reception and storage

2.1. The delivery of bread and bakery products is carried out according to the orders of organizations and enterprises for the trade of bread in accordance with concluded contracts in quantity, assortment and terms determined by the schedule agreed upon between trade and bakery enterprises (organizations) and approved by the executive committee of the Council of People's Deputies.

2.2. The delivery schedule must ensure uninterrupted trade in bread and bakery products in accordance with the assortment list during the entire operation of the bread trading enterprise. For these purposes, it should provide for repeated deliveries during the day, especially small-piece bakery and butter products.

2.3. An organization or enterprise selling bread keeps records of orders for each delivery in a form that provides records: serial number, date and time of the order, the contents of the order transferred and accepted by the bakery (bakery), the names of the persons who transferred and accepted the order, as well as the actual execution of orders based on quantity and assortment.

2.4. Delivery of bread and bakery products is carried out by road and horse-drawn transport with special bodies in containers, packaging equipment or special trays.

In exceptional cases, with permission local authorities trade management and sanitary supervision, for a period of no more than 10 days, it is allowed to transport bread and bakery products by non-specialized transport equipped with shelves or equipped with baskets and boxes, which are covered with a clean tarpaulin or blanket.

2.5. To receive bread and bakery products, it is necessary to arrange unloading areas, ramps or windows (hatches) directly adjacent to pantries equipped with racks for trays.

Unloading platforms, ramps or windows (hatches) must have canopies to protect products from exposure to precipitation during unloading and acceptance.

2.6. Acceptance of bread and bakery products is carried out in the manner prescribed by the Instructions of the State Arbitration under the Council of Ministers of the USSR on the acceptance of production and technical products and consumer goods in terms of quantity and quality, as well as the Special Conditions for the Delivery of Bakery Products.

2.7. When delivering bread and bakery products at night and in the absence of the person responsible for acceptance for quality, acceptance for quantity and weight is carried out simultaneously with receipt, and for quality it can be carried out before the opening of the enterprise.

The administration of a bread trading enterprise must take measures to introduce a method for accepting bread and bakery products at night without the participation of enterprise employees. In this case, the quality, weight and quantity of products are checked before the opening of the enterprise by the person responsible for acceptance.

2.8. A bread trading enterprise must accept baked goods aged after leaving the oven no later than the deadlines established by the Special Conditions for the Delivery of Bakery Products; products with expired aging periods are not accepted for sale in the retail chain.

2.9. The number of non-standard products rejected upon acceptance and sale and returned to the manufacturer must be recorded in the defect log.

2.10. An organization or enterprise selling bread, as needed, but at least once a month, is obliged to check the quality of supplied bread and bakery products according to physical and chemical indicators (humidity, acidity, porosity, swelling, fat and sugar content) in the laboratories of health authorities in accordance with concluded contracts or trade organization. Sampling and examination must be carried out in accordance with the requirements of GOSTs.

The selection of samples to be sent for analysis, as well as the results of the analysis, are reported to the product supplier.

2.11. At bread trading enterprises, stocks of bread and bakery products must be stored in clean, dry, well-ventilated and heated premises at a uniform temperature of at least 6 degrees C.

Premises for storing bread and bakery products must be equipped with stock shelves and have tables for slicing bread.

Bread and bakery products in the back rooms of bread trading enterprises are stored in closed cabinets, stationary or mobile racks and container equipment.

To better preserve freshness, bread and bakery products should be covered with covers, blankets or polymer films approved by the USSR Ministry of Health.

Rusks and bagel products are stored separately from bread and bakery products in boxes or bags (lamb products), placed on racks or in cabinets, as well as in packaged form - in container equipment.

2.12. It is not allowed to store bread and bakery products in bulk, close to the walls of the room, in containers stored on the floor without shelves, or on racks located at a distance of less than 35 cm from the floor in the utility room and less than 60 cm in the sales area.

It is prohibited to store bread and bakery products together with goods that have a pungent and strong odor (fish, herring, tobacco products, soap, perfumes, etc.).

2.13. The density and method of laying bread and bakery products must ensure the preservation of the presentation of the products. For these purposes, lay:

tin bread - in one or two rows on the side or bottom crust;

hearth bread and bakery products (loaves, challah, rolls, etc.) - in one row on the bottom or side crust with a slope towards the side or back wall of the tray;

small-piece bakery products weighing up to 200 g inclusive and butter products - on the bottom crust in one or two rows, and products with finishing on the top crust - in one row;

national products (chebureks, flatbreads, Armenian and Georgian bread) - in one row on the bottom or side crust before cooling and in three to five rows after cooling.

Armenian thin tandoor lavash is stored in a suspended state, one piece at a time, until it cools and laid on the bottom crust for up to 8-10 rows - after cooling.

It is not allowed to reload bread and bakery products from trays into carts, boxes or baskets in bulk.

2.14. In the case of delivery of bread and bakery products by non-specialized transport, in accordance with clause 2.4 of these Rules, they are allowed to be stored in the same boxes or baskets in which they arrived from the bakery; in this case, the products must be placed in containers in one row in a vertical position, without excessive density, causing deformation or loss of presentation.

2.15. Closed containers for storing bread must be ventilated daily for 1-2 hours and washed at least once every 7 days with warm water and soap and wiped with a 1% solution of acetic acid, and then dried.

Bedspreads and covers made of polymer films must be ventilated and dried daily to prevent them from becoming dirty.

In areas with a hot climate, where there is a risk of potato bread disease, storing bread in closed containers and covered with polymer films is possible only during the cold season.

2.16. Bread trading enterprises selling cakes and pastries must have refrigeration equipment.

3. Preparation of bread and bakery products for sale

3.1. At sellers' workplaces, and in self-service stores in cabinets, cabinets and other equipment intended for customers to independently select goods, bread and bakery products must be placed before the start of trading in sufficient quantity and in an assortment no less than that provided for in the assortment list.

Bread and bakery products supplied to self-service stores in container equipment are sold directly from it; the installation of packaging equipment should provide customers with access to products from only one side.

Baked goods, crackers and confectionery products are served in the sales area of ​​self-service stores pre-packaged and packed in bags made of paper or polymer films approved by the USSR Ministry of Health.

3.2. Samples of all commercially available types of bread and bakery products with standard price labels are displayed in the counter windows. In self-service stores, price tags are affixed to the equipment on which bread and baked goods are placed.

Dietary bakery products are placed on separate shelves; In addition to price tags, notes on their use are posted.

4. Sale of bread and bakery products

4.1. The sale of bread and bakery products is carried out in compliance with the current standards for distributing them into one hand.

4.2. At an enterprise selling bread and bakery products, during the established operating hours, bread and bakery products must be on sale in the assortment specified for the enterprise in the assortment list. It is allowed, no more than two hours before the end of work, to reduce the assortment of those available for sale: bread - up to two items, bakery and pastry products (together) - up to three items.

4.3. Bread and bakery products may be on sale at a bread trading establishment after leaving the oven for no more than:

36 hours - bread made from rye and rye-wheat wallpaper and rye peeled flour, as well as from a mixture of wheat and rye flour;

24 hours - bread made from wheat-rye and wheat flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye flour;

16 hours - small-piece products weighing 200 g or less (including bagels);

after these periods, the sale of bread and bakery products is prohibited; they are subject to removal from the sales floor and are returned to the supplier as stale.

4.4. In self-service stores, for the selection of bread and bakery products by buyers, there must be metal tongs, spoons, spatulas at the rate of at least two pieces for each linear meter of equipment on which bread and bakery products are placed, and neatly cut strips of clean paper placed in a special box.

4.5. At the request of buyers, piece bread and bakery products weighing 0.4 kg or more (except for packaged products) are allowed to be cut into 2-4 equal parts and sold without weighing.

4.6. For cutting bread, lever and manual bread-slicing knives are used, the blades of which must be constantly and well sharpened to reduce the number of crumbs, fast and even slicing.

4.7. The sale of bread and bakery products that do not meet the requirements of current standards and technical specifications, as well as those with signs of damage from improper storage, is prohibited.

In the event of the sale of poor-quality bread and bakery products, employees of a bread trading enterprise are obliged, at the request of the buyer, to unconditionally exchange them for good-quality ones or return the money; Low-quality bread and bakery products returned by the buyer are considered a sanitary defect.

4.8. The pieces of bread and breadcrumbs remaining after the sale are collected in special boxes with lids and used as directed by a higher-level trade organization.

Products that have been subjected to accidental contamination during sales, falling to the floor, etc., as well as bread crumbs formed during cutting and storing bread, are collected separately in special metal or polymer containers marked “sanitary defect” and given to livestock feed according to instructions from a superior trade organization.

4.9. If during storage or sale signs of potato disease are detected in bread and bakery products in accordance with the Instructions for the Prevention of Potato Bread Disease approved by the USSR Ministry of Health (dated January 12, 1983 N 2658-83), such products must be immediately removed from the utility room and the trading floor and, in the prescribed manner, sent to feed livestock or destroyed.

4.10. Shelves, cabinets, trays, container equipment in which bread and bakery products infected with potato disease were stored are thoroughly washed with a soapy solution, and then hot water.

5. Sanitary requirements

5.1. Employees of bread trading enterprises must have white sanitary clothing for work during unloading, laying out, slicing and selling, and dark clothing for cleaning work.

5.2. All employees of bread trading enterprises who are in direct contact with products are required to undergo medical examination and testing for bacilli carriage in deadlines in accordance with the Instructions for conducting mandatory preventive examinations approved by the USSR Ministry of Health.

Employees who do not undergo a medical examination in a timely manner are not allowed to work.

5.3. Metal equipment for selecting bread and bakery products (tongs, spoons, spatulas) are thoroughly washed with hot water and wiped dry every day after work, and if necessary (falling on the floor, contamination, etc.) during the working day.

5.4. Bread trading enterprises must have a sanitary journal of the established form, in which the results of sanitary inspections, instructions and proposals of the sanitary and epidemiological service authorities are recorded.



Electronic document text
prepared by Kodeks JSC and verified against:
mailing file