Catering for client groups during the XXII Olympic winter games and XI Paralympic winter games of 2014 in Sochi

• Popova Anna Yu.
• A.S. Gus’kov
• G.E. Ivanov
• L.V. Chikina
• V.P. Klindukhov
• P.N. Nikolaevich
• T.V. Grechanaya
• M.I. Balaeva
• L.S. Vechernyaya
• E.A. Vechernyaya
• I.I. Bozhko
• T.G. Chaplygina
• V.V. Parkhomenko
• O.A. Kulichenko
• O.V. Tushina
• Manin Evgeniy A.
• Taran Tatyana V.

Abstract

The problems of catering control various client groups during the XXII Olympic Winter Games and XI Paralympic Winter Games of 2014 in Sochi is one of the priorities of the sanitary and epidemiological welfare of the population during mass events. The data on the order of nutrition of guests and participants of the games, control of food items, sanitary and microbiological monitoring of drinking water, food raw materials and products are presented. It is noted that the ongoing supervisory activities contributed to the sanitary and epidemiological well-being during the Games. The purpose of this study was to lighting modern achievements in the field of nutrition and food microbiology in the period of the Olympic Games and the determination of their value to the further improvement and use at when conducting mass gatherings.

Keywords:Olympic Games, events, catering, sanitation, customer groups

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