DIRGEN-PNPNP

SPECIAL COMMISSION
N° 16 MAY2008-05-07
26 AUG 2008 LI M A

DGPNP DIRECTIVE N° 20 - 21 - 2008-DGPNP-EM-B

RD. 799-DIRGEN/EMG Lima, 26 AUGUST 2008

I. OBJECT
Establish norms and procedures to determine the conditions of nutritional
value of the food ration, healthiness in the process of its preparation and
distribution, presentation and cleanliness of the personnel in charge of the
distribution as well as food waste management in the canteens of the
different administrative and operational units of the PNP.
II. PURPOSE
Unify criteria regarding the minimum requirements in the preparation,
handling and distribution of food rations provided to PNP personnel in the
different operational and administrative units of the PNP.
III. LEGAL BASIS
A. Political Constitution of Peru . Art.168° .
B. Law No. 27238 of DEC99 Law of the National Police of Peru.
C. D.S. N° 008-2000-IN that approves the Regulations of the PNP Law
D. Law N° 27444 of APR2001 Law of General Administrative Procedure.

E. Updated text of the Public Sector Financial Administration Framework

Law (Law No. 28112).

F. Public Budget Law 2008 (Law No. 29142).

G. Law No. 29035, which allowed extending the food ration to the
personnel of the PNP's operational and administrative units.

H. General Health Law N° 26842

I. Emergency Decree N° 022-2005 of 06OCT2005 that creates the
canteen service in PNP Police Stations nationwide.
J. Ministerial Resolution No. 0358-96-IN/PNP of April 03, 2006, which
grants Food for People to PNP personnel working in units or
dependencies that for reasons of special service perform specific
functions 24 hours a day without interruption.

1
 K. RM 363-2005/MINSA Sanitary Standard for the operation of
restaurants and related services.

L. DS-007-98-SA Regulation on Food and Beverage Surveillance and

Control.

M. DS N° 002-2007-PRODUCE
N. DS N° 008-2007-PRODUCE

IV. SCOPE
This Directive is mandatory for all PNP personnel involved in the
administration of the Food Ration of the Operational and Administrative
Units of the National Police. The strict application of the Rules and
Procedures provided for therein are the responsibility of the Inspectorate
and Internal Control bodies of the National Police of Peru.
V. GENERAL PROVISIONS
A. NUTRITIONAL STRUCTURE OF THE FEED RATION
1. The total caloric value of a Food Ration composed of breakfast, lunch
and dinner shall be not less than 2,400 to 2,600 calories per day, with
the following distribution.
a. Breakfast : 30%
b. Lunch : 40%
c. Food : 30%
The distribution of macronutrients will be:
a. Proteins : 15%
b. Carbohydrates : 55%
c. Fats : 30%
 No more than 10% saturated fat.
Caloric and protein distribution - normal diet, will be:
a. Breakfast 720 cal. 27 grs. of protein
b. Lunch 960 cal. 36 grs. of protein
c. Food 720 cal 27 grs. of protein.

2. The following meat frequency will be scheduled on a weekly basis:

a. Red meat (beef or pork), and offal (beef):
2 times per week
b. Poultry meat (chicken, turkey, turkey):
2 times per week
c. Fresh fish:
1 time per week
d. Seafood
1 time per week
e. Menestras
1 time per week

2
 3. For purposes of food preparation at breakfast, lunch and dinner, the
following food weight (Net Raw Weight) will be taken into
consideration:
a. Meats
1) steak or roast 120 grs. PNC
2) Minced: loin or ajiaco 100 grs. PNC
b. Fresh chicken
1) With bone 200 grs. PNC
2) Boneless 110 grs. PNC
c. Fresh Fish or Seafood
1) Fried or sweaty 120 grs. PNC
2) Ceviche-Parihuela 150 grs. PNC
d. Pork Meat
1) Boneless 100 grs. PNC
2) T-bone 150 grs. PNC
e. Viscera
1) Beef liver 120 grs. PNC
2) Beef tripe 120 grs. PNC
3) Language 120 grs. PNC
4) Heart 120 grs. PNC
f. Turkey with bone 150 grs. PNC
g. Entremés
Chicken or Beef (breakfast) 30 grs. PNC
h. Cereals Tubers
1) Rice
* Garnish w/minestrone 80 grs PNC
* Rice with Chicken or Chaufa 120 grs. PNC
* Soup 25 grs. PNC
* Dessert 30 grs. PNC
2) Noodles
* Noodles 110 grs. PNC
* Soups 20 grs. PNC
3) Menestras.
* All 100 grs. PNC.
4) Papa
* Garnish 200 grs. PNC
* Puree 150 grs. PNC
* Soup 50 grs. PNC
* Stew 100 grs. PNC
5). Cassava or Sweet Potato 200 grs. PNC

3
 i. Seasonal fruits
1) Fruit 200 grs. PNC
2). Refreshment 250 grs. PNCo.
3). Dessert 250 grs. PNCo
4. The food served during the day will have the following dietary pattern.
a. Breakfast
1) 250 cc of skim milk (prepared 125 cc of milk for 125 cc of
boiled water) or its equivalent (250 cc of yogurt or 40 g of fresh
cheese).
2) 200 cc of oatmeal or quinoa with fruits (net weight cooked).
3) 200 cc of fresh, natural fruit juices or the equivalent in weight
of seasonal fruit (raw net weight).
4) 02 portions of bread with tenderloin, or chicken, or 5 olives, or
an egg, or chicken ham or fresh cheese (net weight cooked).
b. Lunch
1) 350 cc of vegetable soup or one cup of vegetable salad (net
weight cooked).
2) One chicken, red meat or fish prey according to net raw weight
and recommended weekly frequency.
3) 01 serving of rice or noodles according to the net raw weight
specified.
4) 01 serving of seasonal fruit according to the net raw weight
specified.
5) 200 cc of fruit soda (net weight cooked).
c. Dinner
1) One chicken, red meat or fish prey, according to the
recommended net raw weight.
2) One serving of rice or noodles according to recommended net
raw weight.
3) A portion of dessert (cake or mazamorra) according to net
weight cooked.
4) 200 cc of herbal tea (net weight cooked).
5. The food schedule is based on the need for a healthy intake, with no
less than 5 or more than 8 hours elapsing between feedings. The
following distribution schedule is recommended for this purpose:
Breakfast 6:30 a.m. to 9 a.m.
Lunch 12:30 p.m. to 3:30 p.m.
Dinner 6:30 p.m. to 9:00 p.m.
4

B. DESCRIPTION AND SPECIFICATIONS OF INPUTS AND

PRODUCTS USED IN FOOD PREPARATION
a. BEEF
 a) Type: Variety of cuts, loin ball, hip, cap, parboiled.
b) Quality: Extras or premium with sanitary certificate, sui
generis color and smell.
c) Presentation : In pieces according to the type of cut,
transported in hermetically sealed cooler type containers.
b. POULTRY MEAT
a) Type: Fresh national.
b) Quality: Characteristic color and odor, firm muscle, no
bruises.
c) Presentation: Fresh, transported in jars with lids.
c. FISH
a) Type: Fresh white and blue species.
b) Quality: Characteristic marine odor, prominent and bright eyes,
firm muscle.
c) Presentation: Fillet transported in hermetically sealed cooler-
type containers covered in ice.
d. SEAFOOD
a) Type: Selected species
b) Quality: First quality, characteristic odor, soft texture.
c) Presentation : Live, transported in hermetically sealed cooler
type containers covered in ice.
e. MILK
a) Type: Evaporated
b) Quality: Color and characteristic odor. Rust and dent free
cans.
c) Presentation : Canned.
f. CHEESE
a) Type: Fresh Cow.
b) Quality : Pasteurized and homogenized.
c) Presentation : Packed per 2 kg.
g. EGGS
a) Type: Chicken and quail rosés
b) Quality : Average weight 50 grams, clean without breaks.
c) Presentation : Per jabas of 12 kg.
h. EMBUTIDOS
a) Type: Trademark freshness.

b) Quality : Top quality with sanitary certificate.

c) Presentation: Vacuum packed and labeled according to
sanitary standards.
9. OIL
 a) Type: Vegetable, domestic
b) Quality: 100% vegetable, homogeneous appearance.
c) Presentation: Bottled by liters. Oil left over from the previous
day's frying or oil rejected by supervision will be discarded.
10 RICE
a) Type: Superior or extra national.
b) Quality: Whole kernels, lustrous, transparent color, seedless.
c) Presentation : Bulk by kilos (no dust or foreign bodies).
11. SUGAR
a) Type: Blonde of national origin.
b) Quality: Domestic, no foreign bodies.
c) Presentation: In airtight paper or plastic bags.
12. FIDEOS
a) Type: Good brand assortments
b) Quality: Superior, bagged, prepared from wheat, hard grain,
not infested by insects.
c) Presentation : Packed in ½ kilo and 1kg packages.
13. FLOUR
a) Type: Wheat, corn, etc.
b) Quality: Superior, bagged, prepared and unprepared.
c) Presentation : Packed in bulk.
14. MENESTRAS
a) Type: National

b) Quality: Top quality, whole grains, easy to cook, healthy and

clean (no dust or foreign bodies).
c) Presentation : Bulk and packaged.
15. VEGETABLES
a) Type: National origin
b) Quality : Clean, fresh, whole and healthy, with optimum
ripeness.
c) Presentation: Polyethylene bags or jabas.
16. FRUIT
a) Type: National

b) Quality: Fresh, lustrous color, top quality, uniform size and

clean.
c) Presentation: In plastic jabas.
C. CONDITIONS OF CLEANLINESS AND MAINTENANCE OF
KITCHENS AND DINING ROOMS.
1) The premises used for storage, kitchen and dining room shall be
fumigated ordinarily every four (04) months and extraordinarily
 when circumstances so require. They must be permanently clean
and properly painted.
2) Floors and wall tiles should be washed daily with water, detergent
and antibacterial liquids. Walls, gutters, extractor hoods, protective
grilles and ceilings will be cleaned weekly.
3) The cleaning of cold rooms and refrigerators will be done once a
week, as well as the day before receiving the largest volume of
supplies, using brushes and water with baking soda, among
others.
4) Food preparation tables shall be cleaned with water at the
beginning and end of work.
5) Crockery and cutlery should cover the needs of all personnel
consuming the Food Ration. It must be clean, dry, with its
respective napkin. Crockery, cutlery and kitchen utensils should
be washed with warm water and detergent or dishwashing liquid.
The last rinse will be carried out with hot water (80º C) in order to
sterilize them, for such operation the dishes will be placed in
baskets. Sanitized crockery and cutlery should be stored in closed
cabinets that do not allow insects and/or rodents to enter. Those
showing signs of deterioration will be removed from use and
replaced immediately.
D. TREATMENT OF FOOD WASTE
Waste will be collected in containers with lids fitted with plastic bags
and disposed of after each preparation shift. shall be handled with
extreme care, verifying that they are away from food. For this
purpose, the plastic bags will be placed filled and tied in a cylinder or
tank with a lid outside the kitchen area. This cylinder should be
emptied and washed daily.
E. HEALTH AND PRESENTATION OF THE PERSONNEL IN CHARGE
OF PREPARING AND DISTRIBUTING THE FOOD RATION.
1) The personnel in charge of preparing and distributing food to the
personnel of the different PNP Units must be in good health,
practice strict hygiene rules and be properly presented.

2) The uniform for kitchen personnel will be white with a cap that
completely covers the hair and a protective mask, as well as
disposable rubber gloves for personnel handling cooked or raw
food. In addition, they shall wear aprons and slip-resistant shoes,
except for those who wash floors or dishes, in which case they
shall wear rubber boots. Uniforms shall be changed in whole or in
part as often as necessary, not to exceed six (6) months of use.
Uniforms should be kept in reserve in case of any contingency.
VII. SPECIFIC PROVISIONS
A. The food supply must meet the sanitary requirements established in
the regulation on food and beverage sanitary surveillance and control
approved with DS. No. 007-98-SA and will be received by users in
conditions that do not affect their quality and health. Likewise, the
provisions of Supreme Decrees N° 002 and 008-2007-PRODUCE,
which state the obligation to promote the consumption of food made
from anchovy and squid, will be complied with.
B. All perishable or easily altered foods, either by the nature of their
composition and/or by bacterial action, such as: Milk and dairy
products, fish, shellfish, beef, poultry, pork, eggs or other ingredients,
should be kept refrigerated at a temperature between 0º and 5º C.
C. Food in storage or when being prepared, distributed or served shall be
protected from dust, flies, rodents and other pests. All food handlers
should adopt
reasonable precautions to protect them against any threat of
contamination.
D. The use of adulterated or contaminated food, or food stored after
preparation, even if refrigerated, is prohibited, unless duly certified
Cold Chain technology is used. It is also forbidden to use food waste
for the preparation of new rations, as well as to use food prepared the
day before. Surplus food preparations of the day will not be used the
following day.
E. All persons handling raw or unprepared food should wash their hands
and carefully clean all surfaces, utensils and equipment that may come
into contact with food. In general, all kitchen and food service
personnel should be constantly trained in good food handling
practices.
F. The water used to prepare soft drinks or juices, as well as the ice used
to cool such drinks or food by direct contact, must be prepared with
potable water, previously boiled.
8

G. Desserts, pastries, cakes and similar must be of the day and of

guaranteed origin.
H. All products used in food processing must meet the high quality
standards set forth in the sanitary norms established by the Ministry of
Health.
I. Salad dressings or other dressings will be based on lemon juice and
quality bottled white vinegar, keeping the exact point of acidity. (herbs
and spices). In case of using panca chili, it will be without preservative.
J. The utensils (crockery, cutlery and others) used must be made of
metal, white hotel china, glass or stainless steel, heat resistant; the
use of plastic or similar material utensils is prohibited, as well as the
use of chipped utensils, oxidized aluminum or utensils susceptible to
rust. The kitchenware must be in perfect state of conservation and
must be renewed as it shows wear and/or deterioration.
VIII. SUPPLEMENTARY PROVISIONS
a. Each PNP Unit that has a Canteen will designate an Officer with
the purpose of verifying that it complies with:
b. Biweekly menu programming.
c. Weight established in grams per serving.
d. Use of inputs according to specifications.
e. Sanitary standards for food handling and preservation.
f. Dining room hours.
g. Quantity, quality and presentation of kitchenware and
tableware.
h. Adequate presentation and hygiene of the different areas of the
dining room.
i. The care control system will be carried out through the use of a
numbered ticket delivered daily to the beneficiaries under the
same criteria expressed in the DGPNP Directive N° 04-
DIREJADM-2005-OFAD of NOV.2005.

IX. FINAL DISPOSITION

Collective food services such as canteens and cafeterias that provide food
to police personnel must have the mandatory advice of a professional
nutritionist registered with the College of Nutritionists of Peru, as
established in the rules for the establishment and operation of collective
food services.

DISTRIBUTION

SIGNED__ SIGNED
OP-66-0014914847
MAURO W. GENERAL MAGUIÑO
REMICIO PNP
CHIEF OF GENERAL STAFF
9

APPROVING DIRECTIVE TO DETERMINE

CONDITIONS OF NUTRITIONAL VALUE OF THE
FOOD RATION, SANITATION AND
MANAGEMENT OF FOOD WASTE IN THE
CANTEENS AND ADMINISTRATIVE AND
OPERATIONAL UNITS OF THE NATIONAL
POLICE OF PERU -----------------------

DIRECTORATE RESOLUTION
Nº 799-2008-DIRGEN/EMG Lima, August 26, 2008

IN VIEW OF Memorandum No. 09-2008-DIRGEN-PNP-CE No. 16 of

May 24, 2008, by means of which the General Directorate of the National Police of
Peru, orders to proceed to a thorough evaluation in order to enable the prompt
implementation of the Draft Directive establishing standards and procedures to
determine the conditions of nutritional value of the food ration, healthiness in the
preparation and distribution process, presentation and cleanliness of the personnel in
charge of food distribution, as well as the management of food waste in the canteens of
the different administrative and operational Units of the National Police of Peru, in
order to ensure the prompt implementation of the Draft Directive.The draft directive
establishes norms and procedures to determine the nutritional value of the food ration,
healthiness in the preparation and distribution process, presentation and cleanliness of
the personnel in charge of the distribution, as well as the management of food waste in
the canteens of the different administrative and operational units of the National Police
of Peru.

WHEREAS:

That, by means of Directorial Resolution No. 109-2008-

DGPNP/EMG of February 05, 2008, among others, a Study Commission for the
Outsourcing of Food Preparation Services for People was appointed;
The aforementioned Commission formulated Report No. 04-2008- PNP
STUDY COMMISSION No. 16 of May 19, 2008 on the Study for the Outsourcing of
Food Preparation Services for the police personnel of the Peruvian National Police
Units, indicating as one of its recommendations the approval of the aforementioned
Draft Directive;

That, with Report Nº 295-2008-EMG-PNP-DIRASADM- DIVDEHUM-

D2 dated June 12, 2008, the General Staff of the National Police of Peru recommends
that the file be forwarded to the Nutrition Department of the Health Directorate of the
National Police of Peru to analyze and evaluate the content and its applicability in
accordance with the regulations in force, in order to continue with the approval
process.n de la Dirección de Salud de la Policía Nacional del Perú, to analyze and
evaluate the content and its applicability in accordance with current regulations, in order
to continue with the approval process;

That, by means of Report Nº 51-2008-HN-LNS/DPRO-NUT dated

July 2, 2008, the Nutrition Department formulated recommendations aimed at
improving the content of the Draft Directive, which have been considered in the
restructured Draft;

That, by means of Study and Opinion Sheet No. 170-2008-

DIRASADM/DIVDEHUM-D2 dated August 5, 2008, the Human Development
Division of the Directorate of Administrative Counseling of the General Staff of the
National Police of Peru, determined that the Draft Directive complies with the
regulations in force and the recommendations issued by the competent body in the
nutritional and health areas; anda Nacional del Perú, determined that the Draft Directive
complies with the regulations in force and the recommendations issued by the
competent body in the nutritional and sanitary field;

As ruled by the Legal Advisory Office of the General Staff of the

National Police of Peru through Opinion No. 379-2008-EMG-PNP/OFIASJUR of
August 08, 2008; and,
 The opinion of the General of the Peruvian National Police, Chief
of the General Staff of the Peruvian National Police;

RESOLVED:

Sole Article. Approve the Directive that establishes standards and

procedures to determine the conditions of nutritional value of the food ration,
healthiness in the preparation and distribution process, presentation and
cleanliness of the personnel in charge of the distribution, as well as the
management of food waste in the canteens of the different administrative and
operational Units of the National Police of Peru.

Register, communicate and file.

(SIGNED)________
OCTAVIO E. SALAZAR MIRANDA
General of Police
General Director of the
Peruvian National Police