Quality of catering products. Product quality control

25.09.2019

Why is product quality control necessary? Catering? First of all, we are, of course, talking about the safety of consuming food products purchased both in the store and in public catering (canteen, cafe, restaurant, enterprises fast food, fast food, etc.). Always consumer safety and environment is put first. In addition, we would like to eat food that is not only safe, but also tasty. Naturally, we will go to buy food products in the store where they are fresher, look more beautiful, and smell better. Even if they cost more. Product quality control allows only those products to reach store shelves that comply with norms and quality standards and have passed the appropriate safety checks. The process of monitoring the quality of food products and the safety of their consumption by consumers is quite complex and multifaceted. Moreover, each product in the store has its own compliance standards.

It is quite difficult to understand this topic on your own. It is impossible to put an end to the consideration of this topic, even if you write a series of articles. Therefore, if you still have questions after reading this article (and most likely you will, because we will consider the topic briefly and in general outline, and each situation is individual in itself), seek advice from qualified specialists with legal education and extensive work experience.

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The quality of food products must be controlled from the production stage until they appear on store shelves or on the distribution table of public catering establishments. What factors may determine the level of production, delivery, storage, processing, and sale of food products:

a clear and understandable formulation of the requirements for the quality and safety of products suitable for consumption and to be sold in a store, market, public catering, etc.;
initial compliance with the quality of the raw materials from which they will prepare;
use of semi-finished products with certificates of conformity;
proven production technology schemes;
perfection of the recipe;
carrying out technological processes without violations;
high level technical equipment;
availability of qualified responsible personnel;
proper organization of customer service;
compliance of the production level with legal norms and established standards;
compliance with quality control rules at each stage of preparation, starting from checking the conformity of the starting raw materials.

And, of course, the manufacturer (seller) himself should be interested in reaching a high level in the field Food Industry. After all, if the head of the enterprise is not interested, then all the staff will gradually begin to treat their duties “carelessly.” As a consequence, low-quality output products due to the fact that control over the quality of goods at all stages of production was weakened.

Procedure and methods

Control of the safety of food products must be carried out at each production stage. To do this, the following must be organized:

incoming control service;
operational control service;
acceptance control service.

The responsibilities of the first service on the list include checking the raw materials that are supplied to production in the catering industry. Operational control means control over:

technological process (cooking);
compliance with the recipe;
cooking sequence;
food processing process (for example, heat treatment);
rules for registration and submission ready meals etc.

The duties of the employees carrying out acceptance control include checking the quality and safety of already prepared dishes.

It is important to organize the entire security check process as clearly as possible and distribute duties and responsibilities between employees. In a store where finished products are received for sale, the procedure for checking the quality of products is slightly different.

There are several methods for monitoring the safety and quality of products in public catering organizations, which the consumer can buy in a store or in public catering (or, in general, anywhere):

organoleptic;
measuring;
physico-chemical;
microbiological.

We will consider each of them in more detail later in the text.

Organoleptic control

This type of food safety and quality control involves assessment through the senses:

vision (how the product looks externally);
touch (that is, the product must be touched if possible, for example, you cannot touch milk with your hands);
sense of smell (low-quality products often smell unpleasant, especially if they have expired);
taste (this point should be clear without any explanation);
hearing.

It happens that organoleptic testing gives faster results than laboratory tests. And why take it to the laboratory? spoiled milk or rotten meat, if it is already clear that nothing can be prepared from this product. Such work can only be entrusted to an experienced employee. Or having special education. After all, you can’t just put a person on the street to taste wines or characterize tobacco, tea, coffee drinks, etc. Based on the results of the inspection, the expert expresses his opinion. It can be expressed in an assessment according to the scale adopted at the enterprise. For example, five-point or ten-point. This method has another name – sensory analysis. For greater customer safety, we cannot stop at the bottom of organoleptic control alone. It is necessary to use all methods comprehensively.

Microbiological control

The purpose of this method of food quality control is to check epidemiological safety and microbiological resistance. Experts (or a control group) check the compliance of all necessary indicators with the standards established by law individually for each type of product. This type of control can be carried out only in laboratory conditions and only by organizations that have permission to do so. Moreover, the analysis can be carried out not only during the processing of the product into raw materials. After all, a finished food product can deteriorate and become unfit for food both during transportation and during storage. Special attention is paid to food products that arrive in the country from outside its borders. In order to obtain permission to work with foreign manufacturers, Russian companies must obtain a special certificate. This document is approved by the Russian Consumer Supervision Authority (Rospotrebnadzor).

Microbiological control detects the presence and quantity of the following microorganisms for compliance with established standards:

bacteria that cause E. coli;
pathogenic microorganisms;
microorganisms that can cause product spoilage (mold, for example);
optionally – anaerobic organisms;
potentially pathogenic organisms;
mesophilic aerobic organisms.

Conduct this type control can be done in an alternative way or simply by counting the number of microorganisms and comparing them with the established indicators accepted by the norm.

Measuring control, physical and chemical control

Measuring control methods include:

physical research of products;
chemical research of products;
biological research of products.

For the most part, this control method is carried out in specially equipped laboratories that have permission to conduct laboratory analyzes of food products. This method can be divided into several types. It makes no sense to list and describe them, since this information will only be understandable to people who have a specific education. For ordinary people, the process of physical, chemical and biological research of food products is simply a set of letters on paper. This control method is often called instrumental due to the fact that its implementation is impossible without specialized equipment and experienced qualified laboratory technicians.

Food products are assessed using single and complex indicators. Individuals include:

taste;
smell;
color;
elasticity;
consistency, etc.

Complex indicators include different types food product values:

energy;
food;
biological.

Large enterprises can organize their own laboratory (full-time) and recruit specialists to carry out measurement control.

Rejection of finished products

Rejection refers to the assessment of food products for quality and safety through testing. The sample is taken using the organoleptic method. That is, it is estimated appearance, smell and taste. In order to carry out screening, a commission must be created, which very often, in addition to management and specialists, can include a physician. The results of the check are recorded in the journal of the same name. What can determine the quality of prepared dishes:

on the quality of incoming raw materials for preparation;
on the correct adherence to technology during the cooking process;
on correct adherence to the recipe, etc.

We have already written about this. As a result of the rejection, the following is assessed:

appearance of the finished dish;
consistency – hard, crumbly, liquid, soft, juicy, jelly-like, etc.;
smell (aroma and bouquet);
taste – sweet, salty, bitter, etc.;
quantitative perception (looks like a large portion or small, etc.);
portioning – checking the weight of the finished dish for compliance with technical and regulatory documentation, information on packaging, etc.

As you can understand from the information you have read, the process of controlling the quality and safety of food products consumed by consumers is quite complex and labor-intensive. Organizing it is not so easy, but it is very important.

In public catering there is developed system quality control of products, in which, in addition to workers directly involved in the production of products, government agencies and public organizations. The basis for product evaluation is regulatory and technical documentation. At public catering establishments, it is recommended to organize product quality control at all stages of production, for which it is necessary to create incoming, operational and acceptance quality control services with a clear division of functions and responsibilities for the quality of products. The incoming control service carries out control of incoming raw materials and checks the compliance of its quality with the data specified in the accompanying documents according to the organoleptic indicators set out in the regulatory and technical documentation. Operational control at individual stages of the technological process is carried out by organoleptic evaluation, checking the compliance of the raw material set technological maps, compliance with technological regimes and product yield by weight. Acceptance control is organized depending on the type of enterprise. In the workshops of procurement enterprises and specialized workshops, it is carried out as each batch of products is manufactured according to the organoleptic indicators set out in the technical documentation, the yield of products by weight, and compliance with labeling and packaging requirements. Control of physical and chemical parameters is carried out by a technological laboratory. At enterprises selling consumer dishes, quality assessment finished products carried out by a screening commission. The defection commission may include the production manager or his deputy, process engineer, cook-foreman, cooks of 5 and 6 categories. In some restaurants and cafes that sell signature and custom-made dishes, quality control posts are created and control is carried out during distribution. Quality posts, headed by chef-foremen, control the implementation of individual technological operations and the output of ready-made dishes. Day-to-day control over product quality is carried out by technological and sanitary-technological food laboratories.

When checking the operation of an enterprise, employees of sanitary food laboratories and other regulatory organizations carry out an organoleptic assessment (grading) of all ready-made dishes and products and determine their average weight.

Piece and portioned culinary and confectionery products are selected from different (or one) baking sheets and trays and weighed in 10 pieces. on tabletop dial scales with a scale of up to 1 kg. If the total mass of weighed products is below the norm, weigh 10 more products. Then the products are weighed individually on table scales with a scale of up to 200 g.

To determine the average weight of dishes selected for distribution, weigh three portions separately, sum up their weight and divide by 3.

To check the correct dispensing of products portioned using measuring cups or spoons (sour cream, sugar, butter, etc.), 10...20 portions of the product are selected with a measuring cup, weighed and the average weight is determined.

The average weight of dishes (products) should not have deviations from the norm of yield of the dish (product) according to the recipe. The weight of one dish (product) may deviate from the norm by no more than ± 3%.

The results of the organoleptic assessment are entered into the enterprise's rejection journal, and if the dish is sent to the laboratory, a sampling report is made; the weighing results are reflected in the sampling report.

In production, laboratory workers carry out simple qualitative and quantitative analyzes (reaction to the presence of filler in natural minced meat products, determination of the mass of the dense part of compotes, etc.), which allows them to quickly detect violations of recipes or cooking technology. Dishes and products rated “unsatisfactory” are removed from sale.

As a rule, products that are rated “satisfactory” are selected for laboratory analysis, as well as when there is doubt about their freshness or compliance with the recipe. All this is reflected in the sampling report. A laboratory worker takes samples while distributing portions prepared for dispensing (at self-service establishments) or upon fulfilling an order (when served by waiters). Representatives of other regulatory organizations can carry out sampling through a test purchase.

A control sample of the soup is taken without meat and sour cream. A sample of the side dish is taken from the center of the cauldron and, retreating 2-3 cm from the wall, after thoroughly mixing its contents. The sauce is mixed with a slotted spoon before sampling. Samples selected for analysis are carefully transferred into weighed containers (jars, containers) without loss. The dishes with samples are covered with lids, the jars are wrapped in paper and tied with twine. The containers with samples are sealed.

Quality control of first courses

The temperature of the soup during release should be: for filling soups, etc. clear - 75 0C, shaped puree, seasoned with egg-milk mixture - 65 0C, shaped puree, not seasoned with egg-milk mixture - 75 0C, cold - no higher than 14 0C and no lower than 7 0C.

To determine the temperature, the thermometer is immersed in a cauldron with soup to a depth of approximately 10 cm and kept for 2...3 minutes.

During the organoleptic assessment of first courses, the appearance is noted, which indicates compliance with the rules of preparation technology and storage conditions.

The dense part of the dressing soup is disassembled on the side of the plate into individual components and its composition (a set of roots, vegetables, etc.) is compared with the recipe, while paying attention to the shape of the vegetables and the consistency of the products (cereals, pasta, legumes).

If the vegetables are carefully peeled and chopped, and the components of the soup are not overcooked or mashed, it means that the primary processing was carried out thoroughly, and the cooking was carried out in accordance with the recommended regime. The liquid part of the filling soup, the recipe of which includes flour sautéing, must be homogeneous, not stratified, without lumps of brewed flour.

When grading clear soups, pay attention to the transparency and color of the broths. If the broth is served with a side dish, after combining it, see if the side dish makes the broth cloudy, which reduces the rating of the soup.

By controlling the rate of input of raw materials into first courses, the content of dry matter and fat is determined in seasoning soups and puree soup. In dairy, in addition, the investment of milk. In solyanka and cold soups - the mass of meat (fish) products and the fat content in the liquid part of the soup. In broths with side dishes - the weight of the side dish and the content of dry substances in the liquid part of the soup. In sweet soups with fruit - the mass of their dense part and the sugar content, and if the soup is seasoned with sour cream - also the fat content.

Quality control of second courses

The temperature of the second courses during vacation should be at least 65 0C. Defred eat it by immersing the thermometer in the center of the main product and side dish.

After checking the temperature of release and the mass of piece goods and dishes prepared for distribution, they begin to evaluate their appearance, color and consistency.

In dishes made from meat, poultry and fish, the correctness of cutting the pieces, their shape, noting the presence of pieces cut along the grain or severely deformed, the condition of the breading (tightness, uniformity of frying, cracks on the surface), and for fish, in addition, the conformity of the type processing accepted in calculation (fillet with skin and rib bones, fillet with skin and boneless, etc.). In meat dishes, attention is paid to the relationship between muscle, connective, fat and bone tissues. In poultry dishes - the quality of carcass trimming, the presence of skin breaks, consistency, compliance with portioning rules.

The degree of readiness and consistency of meat products, poultry and fish are determined by piercing them with a chef's needle: it should easily penetrate the thickness of the product. For this group of culinary products, the color is determined both on the surface and on the cut. The first indicates the correct frying or storage of the finished product. Thus, the absence of a crust on fried products and a gray moistened surface indicate that they were brought to readiness under a lid; the weathered dark surface of boiled meat products indicates that after cooking they were stored without broth. The color on the cut characterizes not only the readiness of the product, but sometimes also the freshness of the semi-finished product. A pink-red color on the cut of products made from cutlet mass may indicate both insufficient cooking and violation of the shelf life of the cutlet meat.

The consistency of minced meat products should be loose, juicy, and slightly elastic. Smearable consistency indicates use fresh bread or an inflated amount of it.

Having checked the appearance, color and consistency of the main product (meat, fish, poultry), the remaining parts of the dish (side dish, sauce) are assessed by the same indicators, and then tasted. When rejecting vegetable side dishes (dishes), pay attention to the quality of cleaning vegetables and potatoes, the thoroughness of removing dark spots and rotten places, and cutting them correctly and accurately; in fried vegetables, in addition, for the presence or absence of heavily burnt ones, and in stewed ones, for pieces that have boiled over and have lost their shape. Their readiness is determined by crushing, chewing or cutting. The consistency of vegetables should be soft and juicy.

When rejecting cereal and flour dishes (side dishes), check the consistency of porridges, pasta, and legumes. IN crumbly porridge Often used as a side dish, well-swollen grains should separate from each other. Distributing the porridge in a thin layer on a plate, check for the presence of unhulled grains, foreign impurities, and lumps in it. Well-cooked pasta is soft, does not stick together, is easily separated from each other, and hangs from the edge of a fork or knife. For cutlets and cereal balls, it is mandatory to maintain their shape when frying; for all cereals and pasta - absence of mustiness, bitterness, sour taste and smell.

When assessing the quality of the sauce, pay attention to its color, consistency and taste.

The consistency of sauces is determined by pouring them in a thin stream from a spoon into a plate. If the sauce contains a filler (sautéed onions, roots, cucumbers, etc.), it is separated and the composition, cut shape, consistency are checked, after which the sauce is tasted, noting the degree of homogeneity of its liquid part and especially the degree of expression of taste and aroma.

If it is necessary to check the weight of a side dish or porridge, they are taken from the distribution when released to the consumer and weighed.

Dishes received for research are heated to a temperature of 60...65 0C and weighed (together with side dishes and sauce). Then the main product (meat, fish, cutlets, cheesecakes, pancakes, etc.) is weighed separately.

Before weighing, natural pieces of meat, poultry, and fish are carefully freed from garnish and sauce.

The culling of cold dishes is carried out in the same way as the main ones. But when evaluating Special attention pay attention to their design. The appearance of cold dishes should be attractive, the design neat and expressive, without unnecessary decoration.

In meat, fish and other dishes, sandwiches, salads, pieces of meat, poultry, and fish should not be weathered, and greens should not be yellowed.

Fresh vegetables should be washed well. When rejecting vinaigrettes and salads, pay attention to the thoroughness of cleaning the vegetables and the form of cutting. Products that are broken, crumbled or dented are not allowed for sale.

The taste of many cold dishes is determined not only by the main product, but also by the dressings and sauces with which they are served. Therefore, the requirements for their quality, in addition to the taste of the main product, also indicate the taste that sauces and seasonings impart to it. For example, the taste of the dish “Fish with marinade” should be characteristic of natural fried fish, with a sweet and sour taste of the marinade and a slightly spicy aroma of onions, spices, roots and tomatoes.

Not a single dish should have an extraneous, unusual taste. The smell of sour vegetables in salads, the taste of rancid oil, etc. exclude the possibility of their sale.

Quality control of cold sweet dishes

The temperature of cold sweet dishes should be no higher than 14 0C and no lower than 7 0C, soft ice cream - from - 5 to - 7 0C.

When evaluating gelled dishes, the main attention is paid to the consistency, by which one can judge whether they were prepared correctly and that the recipe was followed. Lack of gelatin or prolonged boiling of the gelatin solution leads to jelly and mousses settling and melting; If the beating is insufficient, sambuca, creams, and mousses turn out dense, and a layer of jelly forms in the lower part of the molds in which the dishes are cooled.

The liquid consistency of jelly can be due to both the lack of starch and prolonged heating, which causes liquefaction; the appearance of water on the surface of thick jelly is caused by prolonged storage.

The berry jelly should be transparent; creams, sambukas, mousses - finely porous, without lumps of undissolved gelatin; jelly - homogeneous, without lumps of ungelatinized starch and films on the surface.

In compotes, the thoroughness of preparation of fruits and berries, their retention of shape during heat treatment, and the transparency of the syrup are controlled; for baked dishes (puddings, sweet cereals) - appearance (presence of a fried crust) and cut appearance (uniformity of mass, uniform distribution of raisins or candied fruits, absence of hardening, large voids, etc.).

All dishes should have a well-expressed taste and aroma of the products from which they are prepared (berries, fruits), as well as added flavors (vanillin, nuts, cocoa, coffee, zest, etc.)

Beverage quality control

Beverage samples are taken from thermoses during distribution (coffee and cocoa with milk), from the consumer’s table when the waiter is fulfilling an order (black coffee), as well as through control purchases in buffets and bars (tea, coffee, cocoa, milkshakes, soft drinks, etc. .).

A sample of tea brewing is taken in the amount of 50 cm3 from a teapot, a sample of milkshakes - in the amount of two servings from one mixer.

At the enterprise, they control the volume of drinks dispensed, measuring it with measuring utensils (cylinder, beaker) at a temperature for hot drinks (coffee, cocoa) 75 0C, cold drinks - 10..12 0C. The resulting volume is compared with the yield according to the recipe.

Quality control of flour confectionery and bakery products

The average sample of bakery products is compiled by selecting from every 10 trays or boxes 0.3% of the entire lot, but not less than 10 pcs.

When inspecting products from yeast dough characterize: appearance (shape, color, crust thickness, presence or absence of crust); condition of the crumb (bakedness, uniform porosity, absence of hardening, lack of kneading, etc.); consistency, which characterizes freshness and bakedness; taste and smell. All these indicators indicate compliance with the fermentation, dough proofing and baking regimes. Unfermented dough produces low-porous products with a dark crust, fermented dough produces a pale crust; excessively long proofing leads to the formation of uneven porosity; defects in baking products can be hardening, separation of the crust from the crumb, etc.

In products prepared with minced meat, attention is paid to its quality: compliance of the components with the recipe, degree of readiness, consistency, taste and smell.

When analyzing rich bakery products, in addition to generally accepted indicators, they are characterized by the presence of a crunch from mineral admixtures.

The quality assessment of products made from yeast dough should be made no earlier than 1 hour after the end of baking or frying and no later than the guaranteed shelf life.

During the organoleptic assessment of cakes and pastries, the main baked semi-finished dough product is characterized (bakedness, uniformity of pores, presence of voids, lack of kneading, hardening), as well as the surface, shape, taste and smell of the finished product. The clarity of the cream pattern, the quality of the chocolate and fondant glaze, the burnt quality of the piece products. For other flours confectionery assess the correctness of the form, the presence of deformed products, breaks, tears, bubbles, cracks. The products are broken down and the uniformity of pores, baking defects (voids, hardening), and kneading (not mixed) are determined. When assessing taste and smell, attention is paid to the presence of unpleasant or unusual odors and tastes, as well as crunching on the teeth due to the presence of mineral impurities.

With a five-point system, the product rating is reduced by the following number of points: for unmixed, hardened, damp, sticky or dense crumb, pale color, sour smell, vague cream pattern - 2-3 points, burntness, irregular shape - 1.5 - 2, breaks , cracks, voids - 1 - 2, lack of gloss in lipstick - 1.

Monitoring the correctness of the technological process

Methods for monitoring the doneness of meat and fish culinary products are based on the detection of enzyme activity in them. In well-fried products, enzymes are completely inactivated.

Phosphatase is an enzyme from the class of hydrolases that catalyzes the breakdown of esters formed by phosphoric acid. Phosphotase breaks down the barium salt of paranitrophenyl phosphate at a temperature of 38 0C, releasing paranitrophenol, which colors the medium in yellow. The appearance of a yellow color in the test sample indicates that phosphatase is not inactivated, and, therefore, the product is not sufficiently fried.

This test is used to control the doneness of meat products only.

Peroxidases are enzymes from the class of oxidoreductases that participate in the oxidation processes of hydrogen peroxide and other peroxides due to oxygen. At a temperature of 85 0C, peroxidases are inactivated within 1...2 s, at 80 0C - 30 s, at 75 0C - within 10 min. Thus, the absence of peroxidases indicates that the product meets sanitary requirements.

The method uses reactions to the presence of peroxidases with guaiacol or amidopyrine, the oxidation products of which, condensing, form colored substances.

Organoleptic analysis, despite its subjectivity, allows you to quickly and easily assess the quality of raw materials, semi-finished products and culinary products, detect violations of the recipe, production technology and presentation of dishes, which in turn makes it possible to take measures to eliminate the detected deficiencies. The quality of products is assessed, as a rule, by the following indicators: appearance (including color), consistency, smell and taste, color of the crust and condition of the crumb (flour and confectionery products).

The number of dishes or products being tested at the same time should be small, since the sensitivity of the senses quickly decreases under the influence of fatigue, and their adaptation (habituation) to a certain stimulus is observed.

The air temperature in the room has a great influence on the impressionability of the taste organs: at temperatures above 36 0C, sensitivity to sour and bitter tastes decreases; at temperatures below 15 0C, it becomes difficult to identify salty taste. The sensitivity of taste buds sharply decreases when the surface of the tongue is cooled to 0 0C or when heated to 45 0C. The optimal air temperature for tasting is considered to be 20 0C; the temperature of the dishes should be the same at which they are served. No foreign odors should penetrate into the room, which could affect the assessment of the quality of the products.

In organoleptic evaluation, as in any analysis, the accuracy of the results obtained depends on the professional skills of workers, knowledge of the methodology and the thoroughness of its implementation. Therefore, workers who constantly monitor the quality of food products must develop a pronounced sensitivity to taste, smell, color, etc.

When determining a smell, its intensity is noted. Considering that with prolonged exposure the body ceases to perceive the smell, only the first fresh impression (sensation) should be taken into account. It is very important to notice the appearance of foreign odors that are unusual for the products, which almost always indicates their defectiveness.

When determining the taste of food, it should be remembered that sense organs excited by strong stimuli lose impressionability and do not respond to the influence of weak stimuli.

Therefore, first they try dishes that have a weak smell and taste (for example, cereal soups), and then those whose taste and smell are clearly expressed. Sweet dishes are tasted last.

Each product quality indicator (appearance, color, consistency, smell, taste) is assessed using a five-point system: 5 - excellent; 4 - good; 3 - satisfactory; 2 - bad; 1 - very bad (unsatisfactory).

All violations of food preparation technology are discussed with shop workers during the rejection process, and those who allowed the production of rejected products are held financially and administratively liable.

The results of checking the quality of culinary products are recorded in a rejection journal before the start of its sale and are signed by all members of the commission.

The reject log is issued to each catering enterprise by a higher organization. It must be numbered, laced and sealed with a wax seal. The chairman of the rejection commission is responsible for maintaining the rejection log.

According to the reject log, the average daily assessment of the quality of products produced is calculated. individual employees and the enterprise as a whole.

At public catering establishments, it is recommended to organize product quality control at all stages of production, for which it is necessary to create services incoming, operational and acceptance control quality. The number of members and composition of services are determined in accordance with the type and staffing table enterprises. Thus, the incoming quality control service at enterprises with their own warehouse facilities can be staffed with the following composition: storekeeper, deputy director. At enterprises that do not have a warehouse, quality acceptance of products is carried out by the production manager or his deputy, an engineer or technologist, or a cook-foreman.

Operational and acceptance control at most enterprises can be carried out by a single service: head. production (deputy production manager), engineer or technologist, cook-foreman, cook of the highest category.

Incoming control service carries out control of incoming raw materials (products) and verification of compliance of its quality with the data specified in the accompanying documents, according to the organoleptic indicators set out in the regulatory documentation. In cases of doubt about the good quality or condition of the received raw materials (products), a laboratory worker (sanitary, food or technological) is called to take samples for analysis. At the same time, a representative of the supplier is invited, in whose presence the products are accepted for quality. Based on the laboratory report, claims are made to the supplier in the prescribed manner, and cases of delivery of substandard raw materials (products) are noted in the logbook for the supply of substandard and non-standard products, which is maintained by the financially responsible person receiving the goods.

The incoming control service is responsible for the quality of incoming raw materials (products). Untimely return of low-quality products and their incorrect registration, untimely provision of materials for filing a claim against suppliers, non-compliance with the rules of the commodity neighborhood, violation of sanitary standards and product sales deadlines.

When moving products from the warehouse to production, the production manager (his deputy, cook-foreman) must accept the quality of the products in accordance with the requirements of regulatory documentation.

Operational control is carried out to ensure compliance with the correct execution of technological operations, their sequence, heat treatment modes, recipes, rules for preparing and dispensing dishes and products. Conducting operational control allows for timely elimination of violations identified at individual stages of culinary production.

Operational control at individual stages of the technological process is carried out by organoleptic evaluation (sometimes also physical and chemical), checking the compliance of the raw material set with technological maps, technical and technological maps, compliance with the technological regime and product yield by weight. Among the physicochemical indicators controlled in operational control are, for example, the content of dry substances and fat in broths and sauces, which are subsequently used for the preparation of soups and baked dishes.

Acceptance control(product quality control) is organized depending on the type of enterprise.

At enterprises selling dishes and culinary products of mass demand (in canteens, cafes, restaurants), a constant assessment of the quality of finished products is carried out by a rejection commission - based on organoleptic indicators.

State supervisory authorities, in accordance with the established procedure, carry out selective quality control based on organoleptic, physico-chemical and microbiological indicators.

At public catering establishments that have received a certificate of conformity, inspection control over the quality of their products is carried out.

5. Product quality management mechanism

5.1. General concepts quality management

Quality management is different from control, which basically comes down to separating good products from the bad ones. The goal of product quality management is to identify the causes of defects, wherever they occur, and then eliminate these causes and ensure the production of better quality products.

Product quality management at an enterprise is one of the links in the circular management cycle “planning---implementation” ---- control ---- manager impact"

Rice. 4. Circular control cycle

This circular cycle is the basis for product quality management.

Planning functions, which essentially imply design, consist in using the strategy and tactics of enterprise management when analyzing and taking into account the results of market research, market information, efficiency ratio capital costs, the technical level of your enterprise, the effectiveness of control, expected sales, estimated cost, etc. and provides for determining the quality of products.

Implementation functions represents the embodiment of the designed quality of the finished product; it involves the design of technological processes, determination of the type of equipment, machines, working tools used, as well as work methods and control methods, including methods for monitoring measuring instruments and technological processes. In addition, the implementation functions include education and training of work performers. All this together pursues the goal of maintaining the degree of product conformity technical requirements and endure deadlines, and also, if possible, improve these indicators.

Control function– carried out at the stage of product manufacturing, and also consists of finding out the true merits of the product after it enters the market. In other words, the suitability of the product is confirmed through marketing. And the following statement is by no means an exaggeration: depending on the possibility or impossibility of selling goods in accordance with the sales plan, one can form an opinion about their suitability.

Control function implies measures for the sale of products and compliance with the methods of selling goods provided for by the plan, carrying out measures to maintenance(service) in the event that the sold product does not meet quality requirements. In addition, it includes collecting information about the quality of goods sold on the market, identifying opportunities for improving quality, studying consumer opinions about the quality of goods in order to make the necessary changes in the production process. Consequently, any information about the quality of the sold product will be important in its subsequent design. Enterprise management and sales organization have as their task not just the sale of goods. One of the most important functions is the careful collection of market information and taking into account the obtained data during design.

Taking into account the above, it can be argued that quality management at an enterprise is “a type of management activity that ensures the design, production and sale of goods that have sufficient high degree useful and satisfying consumer needs."

1. Requirements for the quality of industrial products: organoleptic properties

Product quality is formed at the product development stage and is accompanied by regulatory and technical documentation. Product quality must be ensured at all stages of production and maintained at the stages of storage, transportation and sales.

The planned provision of quality levels depends on many factors:

· From the clear formulation of product quality requirements in regulatory and technical documentation;

· On the quality of raw materials or semi-finished products;

· Perfection of formulation and technology;

· Compliance with technological processes;

· Level of technical equipment of production;

· Level of personnel qualifications;

· Organization of production and service;

· Compliance with product quality control at all stages of its production;

· Interest in producing high-quality products.

For example: if the recipe is compiled incorrectly and the technological process has not been worked out, then even if good quality raw materials and highly qualified personnel it is impossible to produce high-quality products.

The process of ensuring product quality consists of interdependent stages and operations: from acceptance of raw materials (or semi-finished products) to storage and sale of finished products. For example, even one poorly performed operation in the technological process of product production can spoil previously performed high-quality work and, as a result, a product of the specified quality will not be produced. Therefore, it is necessary to observe the technological discipline prescribed in the regulatory and technical documentation, to strictly control the quality of not only individual operations, but also the entire technological process. To ensure product release High Quality it is necessary to increase the level of technical equipment of enterprises, automate technological processes, as well as improve the product quality management mechanism.

Organoleptic properties of industrial products. The quality of raw materials and semi-finished products is assessed by basic organoleptic properties: appearance (including color), consistency, smell, taste. Some groups of products have their own indicators: transparency (tea, jelly, brine), cross-sectional appearance (meat, fish, stuffed products, muffins, cakes), crumb condition (flour confectionery and bakery products).

When raw materials or semi-finished products arrive at the enterprise, the first thing they look at is their appearance. Are there any cracks or dents on the surface, is the product in the correct shape, is the packaging intact, and does the manufacturing date match? Sometimes suitability is determined by smell. Smell is a sensation that occurs when the olfactory receptors are stimulated. When applied to food raw materials and semi-finished products, concepts such as aroma are distinguished - a natural attractive smell characteristic of the raw materials (fruits, vegetables, spices, milk, fresh fish and meat); and bouquet - the smell formed during the technological processing of products under the influence of complex chemical transformations (zrazy, cutlets, cabbage rolls, muffins). Odors that are not characteristic of the product are the result of violations of the preparation technology or spoilage during storage.

One of the main indicators of the quality of raw materials and semi-finished products is their consistency. The very concept of consistency includes the characteristic state of aggregation(solid, liquid), degree of homogeneity (curdled, flaky, lumpy, homogeneous), mechanical properties (brittle, elastic, plastic, elastic, brittle).

The consistency is determined visually (foamy, liquid) and using the organs of touch. For example, with your fingertips you can determine the degree of elasticity, hardness, and plasticity of various raw materials and semi-finished products. In the oral cavity, tactile sensations such as juiciness, friability, homogeneity, and astringency arise. Juiciness is the sensation caused by the juices of the product when chewing, and is expressed quantitatively (the product is very juicy, slightly juicy or dry). Friability and crumbliness are determined by the resistance that the product provides when chewing (short pastry products). Uniformity is the impression generated by product particles when distributed on the surface of the tongue and oral cavity (uniformity of sauce, cream). Fibrous – product fibers that resist chewing (coarse-fibrous meat). Astringency is a sensation that occurs in the oral cavity when the inner surface tightens (wrinkles) and is accompanied by the appearance of dry mouth.

Consistency various groups products are usually characterized by several definitions: consistency fried meat– soft, juicy; mashed potatoes – loose, fluffy, homogeneous.

Also an indicator of quality is TASTE - a sensation that occurs when taste buds are excited and is determined qualitatively (sweet, salty, sour, bitter) and quantitatively (taste intensity). Taste sensations caused by food products, are the result of the influence of two or more basic tastes on the taste buds. When we try a particular dish, we experience not only taste sensations, but also a number of others that give us an idea of the product as a whole. Therefore, the indicator that defines taste is a combination of taste, tactile sensations and smell perceived during tasting.

Organoleptic assessment of raw materials and semi-finished products can give accurate results, provided that the rules are followed and the rules are followed. The amount of raw materials and semi-finished products should be small, since under the influence of fatigue the impressionability of the senses quickly decreases, and they also become accustomed to a certain stimulus.

The room where the organoleptic assessment of raw materials and semi-finished products is carried out must be well and evenly lit. Lighting should be natural, since artificial color can change the natural color of the product, which is very important when detecting differences in shades of color that appear in meat and fish semi-finished products during storage and packaging. No foreign odors should penetrate into the room, which could affect the assessment of the quality of the products.

During organoleptic assessment, the accuracy of the results directly depends on the professional skills of workers, knowledge of the methodology and the thoroughness of its implementation. Therefore, workers who constantly monitor the quality of food products must develop a pronounced sensitivity to taste, smell, color, etc.

2. Rules for sampling from a batch of catering products sent for sale

Piece and portioned products are selected from different (or one) baking sheets and trays and weighed in 10 pieces. on the scales. If the total mass of weighed products is below the norm, weigh 10 more products. The products are then weighed individually.

To determine the average weight of dishes (items) selected for distribution, weigh 3 portions separately, sum up their weight and divide by 3.

To check the correct dispensing of products portioned using measuring cups or spoons (sour cream, sugar, butter), 10...20 portions of the product are selected with a measuring cup, weighed and the average weight is determined.

The average weight of dishes (products) should not deviate from the norm of yield of the dish (product) according to the recipe. The weight of one dish (product) may deviate from the norm by no more than + 3%.

The results of the organoleptic assessment are recorded in the enterprise’s rejection journal, and in the case of a referral to a laboratory, in the sampling report; the weighing results are reflected in the sampling report.

In production, laboratory workers carry out simple qualitative and quantitative analyzes (reaction to the presence of filler in natural products made from minced meat, determining the mass of the dense part of the components), which makes it possible to quickly detect violations of recipes or cooking technology. Dishes and products rated “unsatisfactory” are removed from sale.

Products with a “satisfactory” rating are selected for laboratory analysis, as well as if there is any doubt about freshness or compliance with the recipe. All this is recorded in the sampling report.

A laboratory worker takes samples during distribution from portions prepared for dispensing (at self-service establishments) or when fulfilling an order (when served by waiters). Representatives of other control organizations can carry out sampling through a test purchase.

In addition to portions of the first or sweet dish from those prepared for the holiday, one portion of the dish of the same name is also selected from the cauldrons for distribution. When sampling milk soups and hot drinks with milk, a sample of the milk used for preparation is taken. Dishes taken from the cauldrons are control dishes and are studied separately. When selecting first courses, mix the contents of the cauldron well, pour at least 5 portions into a separate clean pan, pour into plates and select one portion. A control sample of the soup is taken without sour cream and meat. If a violation of the recipe or cooking technology is detected, analysis of control samples will make it possible to determine who committed the violation: the cook who prepared the dish or the food distributor.

Products made from meat, poultry, fish, rabbit, whose organoleptic characteristics meet the standard, are not selected for analysis. If the weight of the products is below the standard, their appearance indicates that the culinary processing was carried out incorrectly (overcooked), or there is a suspicion of poor quality, the entire dish is selected for analysis. Additionally, the side dish and sauce with which this dish is served are selected from the serving cauldrons. A sample of the side dish is taken from the center of the cauldron, retreating 2-3 cm from the wall, after thoroughly mixing its contents. Before sampling, the sauce is also mixed with a slotted spoon, moving it up and down at least 8-10 times. After mixing, the sauce is taken out with a pouring spoon.

1. Requirements for the quality of industrial products: organoleptic properties

The planned provision of quality levels depends on many factors:

· From the clear formulation of product quality requirements in regulatory and technical documentation;

· On the quality of raw materials or semi-finished products;

· Perfection of formulation and technology;

· Compliance with technological processes;

· Level of technical equipment of production;

· Level of personnel qualifications;

· Organization of production and service;

· Compliance with product quality control at all stages of its production;

· Interest in producing high-quality products.

For example: if the recipe is incorrect and the technological process has not been worked out, then even with good quality raw materials and highly qualified personnel, it is impossible to produce high-quality products.

The process of ensuring product quality consists of interdependent stages and operations: from acceptance of raw materials (or semi-finished products) to storage and sale of finished products. For example, even one poorly performed operation in the technological process of product production can spoil previously performed high-quality work and, as a result, a product of the specified quality will not be produced. Therefore, it is necessary to observe the technological discipline prescribed in the regulatory and technical documentation, to strictly control the quality of not only individual operations, but also the entire technological process. To ensure the production of high-quality products, it is necessary to increase the level of technical equipment of enterprises, automate technological processes, and also improve the mechanism for managing product quality.

One of the main indicators of the quality of raw materials and semi-finished products is their consistency. The very concept of consistency includes a characteristic of the state of aggregation (solid, liquid), degree of homogeneity (curdled, flaky, lumpy, homogeneous), mechanical properties (brittle, elastic, plastic, elastic, brittle).

The consistency of various groups of products is usually characterized by several definitions: the consistency of fried meat is soft, juicy; mashed potatoes – loose, fluffy, homogeneous.

Also an indicator of quality is TASTE - a sensation that occurs when taste buds are excited and is determined qualitatively (sweet, salty, sour, bitter) and quantitatively (taste intensity). The taste sensations evoked by foods are the result of the influence of two or more basic tastes on the taste buds. When we try a particular dish, we experience not only taste sensations, but also a number of others that give us an idea of the product as a whole. Therefore, the indicator that defines taste is a combination of taste, tactile sensations and smell perceived during tasting.

2. Rules for sampling from a batch of catering products sent for sale

To determine the average weight of dishes (items) selected for distribution, weigh 3 portions separately, sum up their weight and divide by 3.

When selecting for analysis dishes from minced meat, fish, poultry, rabbit with filling, in addition to side dishes and sauce, control main products (cutlets, meatballs) or semi-finished products for them are additionally selected.

Samples for analysis are carefully, without loss, transferred to weighed containers (jars, containers). Most culinary products are heterogeneous in composition, so you need to carefully and carefully transfer them into dishes. Dense particles of soup stuck to the plate are cleaned off with a spoon and added to the sample. When transferring meat or fish main courses, they are divided into their component parts: the main product is transferred into one vessel, and the side dish with sauce or fat into another. It is important to first transfer the part of the side dish that is covered with fat, and wipe off the remaining sauce or fat on the plate with the rest.

The containers with samples are tightly closed with lids, the jars are wrapped in paper and tied with twine. The containers with samples are sealed. The selection of ready-made dishes is formalized by an act.

organoleptic products nutrition quality

List of used literature:

1. Lectures by the teacher.

2. Textbook “Standardization and quality control of products.” G.N. Lovacheva, A.I. Mglinets, N.R. Uspenskaya.