Technological control at a catering enterprise. Organization of quality control of raw materials and finished products at catering establishments

25.09.2019

Organization of quality control at enterprises Catering

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 supply 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 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 physical and chemical), checking the compliance of the raw material set technological maps, technical and technological maps, compliance with the technological regime and product yield by weight. From the physico-chemical indicators controlled in operational control are, for example, the content of dry matter 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.

Lecture No. 5

Topic 2.5 Product quality management mechanism

1. General concepts quality management

2. Life cycle products

3. Stages of formation of product quality (“Quality Loop”)

1. General concepts of 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"

Figure 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, capital expenditure efficiency ratio, the technical level of one’s 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 compliance with technical requirements and meeting established deadlines, as well as, if possible, improving 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."

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INTRODUCTION

1.1 Basic terms and concepts in the field of quality control of public catering products

CHAPTER 2. Organization of product quality control at a catering establishment

2.1 Organization of product quality control at catering establishments

2.2 The procedure for quality control of home-cooked culinary products

2.3 Assessment of the quality level of products and catering establishments

2.7 Sales of finished catering products

2.9 Sampling and preparation for physical and chemical tests

CONCLUSION

BIBLIOGRAPHY

INTRODUCTION

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, and also improve the mechanism for managing product quality.

The object of the study is the Neptune cafe in Lazarevskoye village. The subject of the study is methods of quality control of public catering products.

The goal is graduation qualifying work is to study product quality control in catering establishments.

To do this, you need to solve a number of problems:

Conduct a theoretical analysis on the research problem

Learn basic terms and concepts in the field of product quality

Research the quality control of products at the Neptune cafe

Get acquainted with the basic methods of quality control of products of public catering enterprises

The methodology and organization of the study includes three stages: analytical, diagnostic and formative. At the analytical stage the following tasks were set:

Study the literature on quality control for food service products

Consider the functions and study the features of product quality control.

For this purpose the following methods were used:

Scientific bibliographic work

Monitoring the activities of the cafe and interviewing staff

The purpose and objectives of the study determine the structure of the work:

Introduction, which reveals the relevance of the topic, purpose, objectives, what is the object and subject of the study, practical significance, novelty, stages and methods of research.

Chapter one reveals theoretical basis quality control of public catering products, the second chapter reveals practical use methods for quality control of catering enterprise products.

In conclusion, conclusions on the research topic are formulated.

The work concludes with a list of references.

The writing of the final qualifying work took place in the following stages

Collection, analysis and synthesis of material on the research problem

Research on quality control of cafe products

Analysis and synthesis of results, and design of work

CHAPTER 1. Theoretical aspects of the topic being studied

1.1 Basic terms and concepts in the field of product quality

The problem of improving product quality is complex and multifaceted and covers a variety of aspects: technical, economic, social, etc.

The problem of product quality is of particular importance in modern conditions management at enterprises of various organizational and legal forms and citizen entrepreneurs.

Product quality (GOST 15467-79) is a set of product properties that determine its suitability to satisfy certain Needs in accordance with its purpose (for social products - to satisfy human physiological needs for nutrients and energy, taking into account the principle of rational nutrition).

Culinary products are a set of dishes, culinary products and culinary semi-finished products.

The quality of culinary products (GOST R 50647-94) is a set of properties of culinary products that determine their suitability for further processing or consumption of food, safety for consumer health, stability of composition and consumer properties,

Product is understood as the materialized result of a process. labor activity, possessing beneficial properties, obtained in a specific place over a specified period of time and intended for use by consumers to satisfy their needs, both social and personal. Products may be finished or in work-in-progress.

A unit of production is a separate instance of piece products or a quantity of non-piece or piece products determined in the prescribed manner. Dividing products into certain units is essential when managing product quality, in particular when assessing its quality, when monitoring each unit (continuous control) or some units (sample control).

A product is understood as a unit of industrial product, the quantity of which can be calculated in pieces or copies. Types of products are parts, assembly units, and kits.

A product property is an objective feature of a product that can manifest itself during its creation, operation or consumption. The set of properties allows one to distinguish one type of product from another. Product properties can be divided into simple and complex. Simple properties include taste, appearance, color, and complex properties include calorie content, digestibility, digestibility, etc.

Public catering products have many properties that can manifest themselves during their creation and consumption, i.e. during development, production, storage, transportation, use.

The quality of a product depends on the quality of its constituent products. Product quality can be defined as the total set of technical, technological and operational characteristics of a product, through which: the product will meet the consumer’s requirements when consuming it. Product quality measurement is essentially the determination and assessment of the degree or level of conformity of products to this overall population.

Quality indicators are used to assess product quality. Product quality indicator is a quantitative characteristic of one or more properties of a product that make up its quality, considered in relation to certain conditions of its creation and operation or consumption. The product quality indicator can be expressed in different units (kcal, percentage, points, etc.), but can also be dimensionless. When considering a quality indicator, one should distinguish between, on the one hand, the name of the indicator (humidity, ash content, elasticity, viscosity, etc.), and on the other hand, the calculated value, which may vary.

Products can have qualitative and quantitative characteristics.

A product attribute is a qualitative or quantitative characteristic of any properties or conditions of a product. A quantitative characteristic of a product is its parameter. A product parameter quantitatively characterizes its properties, including those included in the quality of the product (expressed in physical units).

1.2 Classification of methods for quality control of public catering products

Methods for determining product quality indicators are divided into two groups:

By methods of obtaining information;

By sources of information

Depending on the method of obtaining information, methods for determining

Product quality indicators are divided into:

Measuring

Registration

Organoleptic

Calculated

Measuring methods are based on information obtained using technical measuring instruments and control.

Picture 1

Physical methods are used to determine the physical properties of products - refractive index, viscosity, optical density, etc.

Chemical methods are used to determine the composition and quantity of substances included in products. Based on chemical reactions analyte with a specific reagent.

Physiological methods are used to determine the degree of absorption and digestion nutrients, harmlessness, biological value.

Microbiological methods are used to determine the degree of contamination of products with various microorganisms.

Express testing methods used in OP enterprises: organoleptic, refractometric, some methods for detecting falsification, test strip method for assessing the quality of frying fats.

Calculation methods are used mainly in the design of products, when they cannot yet be the object of experimental research. The same methods can establish dependencies between individual indicators of product quality.

Depending on the source of information, methods for determining quality indicators are divided into:

Traditional (laboratory),

Expert

Sociological.

Figure 2

All of these methods have regulatory documentation that describes each of them in detail. Physical analysis methods are used to determine, for example, density, specific gravity, boiling point, viscosity, pH of the medium and other properties.

Organoleptic analysis is the analysis of food products, including public catering products, using the senses.

Organoleptic evaluation is an assessment of the response of the human senses to the properties of a food product. Determined using qualitative and quantitative methods.

Qualitative assessment is expressed using verbal descriptions-descriptors, and quantitative is determined in points. Organoleptic analysis is a rapid method for determining product quality and allows for timely elimination of deficiencies.

The quality of raw materials, semi-finished products and finished products is assessed by basic organoleptic properties: appearance (including color), consistency, smell, taste.

Classification of organological quality indicators

Organoleptic quality indicators assessed using the senses

Figure 3

Express method

The quality of frying fat is determined using indicator test strips. The indicator allows you to determine the concentration of free fatty acids, which is used to judge the degree of fat decomposition any origin.

Test - strips are immersed in hot deep fat, the number of strips that change color from blue to yellow is counted.

Frying fat is considered unsuitable for further use if the concentration of free fatty acids (FFA) is above 1% (the color has completely or significantly changed.

1.3 Sanitary and hygienic control of public catering establishments

Sanitary and hygienic requirements for public catering establishments are based on the relevant sanitary rules and regulations, which have a number of general sanitary requirements for food industry enterprises.

These include the following provisions:

1) compliance with sanitary requirements for the territory, both economic and industrial zones; proper sanitary maintenance of the territory (cleaning, watering, location and condition of waste bins, their cleaning and disinfection);

2) correct sanitary and technical condition of the enterprise (water supply and compliance of drinking water quality with SanPiN 2.1.4.544.96 or SanPiN 2.1.4.559.96), provision of hot water supply and steam, presence of sewerage and its connection to process equipment, availability of treatment facilities, security cold and compliance with the temperature regime in refrigerated chambers, provision of heating and compliance with the temperature regime in heated rooms, availability of ventilation and its efficiency, sufficiency of lighting, both artificial and natural, sound insulation in production premises;

3) provision of transport, equipment, inventory, containers and compliance with sanitary conditions of washing, disinfection and storage;

4) sufficiency of production and household premises in accordance with the capacity of the products produced and compliance with their sanitary maintenance;

5) deratization, disinfection and effectiveness of the fight against rodents, flies and other insects;

6) maintaining personal and industrial hygiene;

7) officials and citizens who commit sanitary violations may be subject to disciplinary, administrative, or criminal charges. 8) responsibility in accordance with the law of the Russian Federation “On the sanitary and epidemiological welfare of the population” dated March 30, 1999 No. 52-FZ.

List of control rules:

These Sanitary Rules establish hygienic requirements for food safety and their ability to satisfy human physiological needs for basic nutrients and energy.

The organoleptic properties of food products are determined by the indicators of taste, color, smell and consistency characteristic of each type of product and must satisfy the traditionally established tastes and habits of the population. The organoleptic properties of food products should not change during their storage, transportation and sales.

Food products must not have any foreign odors, tastes, inclusions, or differ in color or consistency inherent in this species product.

The safety of food products in microbiological and radiation terms, as well as the content of chemical contaminants, is determined by their compliance with the hygienic standards established by these sanitary rules.

Determination of safety indicators and nutritional value of food products, including biologically active food additives, of mixed composition is carried out based on the main type of raw material, both in terms of mass fraction and permissible levels of standardized contaminants.

The determination of safety indicators for dry, concentrated or diluted food products is carried out in terms of the original product, taking into account the content of dry substances in the raw materials and in the final product.

Hygienic standards apply to potentially hazardous chemical compounds and biological objects, the presence of which in food products should not exceed the permissible levels of their content in a given mass (volume) of the product under study.

The content of major chemical contaminants that pose a risk to human health is controlled in food products. Hygienic requirements for the permissible level of toxic elements are applied to all types of food raw materials and food products.

The content of mycotoxins - aflatoxin B1, deoxynivalenol (vomitoxin), zearalenone, T-2 toxin, patulin - is controlled in food raw materials and food products of plant origin, aflatoxin M1 - in milk and dairy products. The priority pollutants are: for grain products - deoxynivalenol; for nuts and oilseeds - aflatoxin B1; for processed fruit and vegetable products - patulin.

The presence of mycotoxins in baby and diet food products is not allowed.

Pesticides are controlled in all types of food raw materials and food products: hexachlorocyclohexane (alpha, beta, gamma isomers), DDT and its metabolites. Organomercury pesticides, 2, 4-D acid, its salts and esters are also controlled in grain and processed products. In fish and processed products, 2,4-D acid, its salts and esters are also controlled.

Control of food raw materials and food products for the content of residual quantities of pesticides and agrochemicals, including fumigants, is based on information provided by the manufacturer (supplier) of the product about the pesticides and agrochemicals used in its production and storage.

Sanitary and hygienic examination of food raw materials and food products containing pesticides is carried out in accordance with current hygienic standards for the content of pesticides in environmental objects at public catering establishments.

In products of animal origin, residual amounts of animal growth stimulants (including hormonal drugs), medicines (including antibiotics) used in animal husbandry for the purpose of fattening, treatment and prevention of diseases of livestock and poultry are controlled, including prohibited. In meat, meat products, by-products of slaughtered livestock and poultry, both feed antibiotics approved for use in agriculture - grizin, bacitracin - and medicinal antibiotics most often used in veterinary medicine - antibiotics of the tetracycline group, chloramphenicol are controlled. Penicillin, streptomycin, tetracycline antibiotics, and chloramphenicol are controlled in milk and dairy products; in eggs and egg products - bacitracin, tetracycline antibiotics, streptomycin, chloramphenicol.

Control of the content of animal growth stimulants (including hormonal drugs), medicines (including antibiotics) used in livestock farming for the purpose of fattening, treatment and prevention of diseases of livestock and poultry, drugs not specified in clause 3.14, is based on information provided by the manufacturer (supplier) of the product about the animal growth stimulants and medications used in its manufacture and storage.

Polychlorinated biphenyls are controlled in fish and fish products; benzopyrene - in grain, smoked meat and fish products.

The presence of benzopyrene in baby and diet food products is not allowed.

In certain food products the following is controlled: the content of nitrogen-containing compounds: histamine - in fish of the salmon and mackerel families (including the tuna group); nitrates - in fruits and vegetables; N-nitrosamines - in fish and fish products, meat products and brewing malt.

In fatty products, indicators of oxidative spoilage are monitored: acid number and peroxide number.

The content of radionuclides in food products is controlled. Radiation safety of food products for cesium-137 and strontium-90 is determined by their permissible levels of specific activity of radionuclides established by these Sanitary Rules. To determine the compliance of food products with radiation safety criteria, the compliance indicator - B is used, the value of which is calculated from the results of measuring the specific activity of cesium-137 and strontium-90 in the sample: B = (A/H) 90Sr + (A/H) 137Cs, where A - value of specific activity of 90Sr and 137Cs in a food product (Bq/kg), H - permissible level of specific activity for 90Sr and 137Cs in the same product (Bq/kg). The radiation safety of food products contaminated with other radionuclides is determined by sanitary rules according to radiation safety standards.

The presence of helminth eggs and cysts of intestinal pathogenic protozoa is not allowed in fresh and freshly frozen table greens, vegetables, fruits and berries.

Hygienic standards for microbiological indicators of safety and nutritional value of food products include the following groups of microorganisms: - sanitary indicators, which include: the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), bacteria of the E. coli group - coliforms (coliforms), in products with normalized level of biotechnological microflora in probiotic products.

Standardization of microbiological indicators of food safety is carried out for most groups of microorganisms according to an alternative principle, i.e. the mass of the product is normalized, in which bacteria of the E. coli group, most opportunistic microorganisms, as well as pathogenic microorganisms, incl. salmonella and Listeria monocytogenes. In other cases, the standard reflects the number of colony-forming units in 1 g (ml) of the product (CFU/g, ml).

The safety criteria for canned food products (industrial sterility) is the absence in the canned product of microorganisms that can develop at the storage temperature established for a particular type of canned food, and of microorganisms and microbial toxins that are dangerous to human health.

Biologically active food additives are sources of food, minor, pro- and prebiotic natural (identical to natural) biologically active substances (components) of food, ensuring their entry into the human body when consumed with food or introduced into food products. Biologically active substances, food components and products that are their sources, used in the manufacture of biologically active food additives, must ensure their effectiveness and not have a harmful effect on human health. Biologically active substances, food components and products that are their sources, which, according to modern scientific research, pose a danger to human life and health when used as part of biologically active food additives, are not allowed for use in the manufacture of biologically active food additives in public catering. .

Nutritional value indicators are determined in food products. Indicators of the nutritional value of food products are justified by the manufacturer (developer of technical documents) on the basis of analytical research methods and/or using a calculation method, taking into account the recipe of the food product and data on the composition of raw materials.

Individual food products in terms of nutritional value must comply with the requirements of these Sanitary Rules.

Products baby food and their components, products for pregnant and lactating women (hereinafter referred to as specialized products) must comply with the hygienic standards of safety and nutritional value established by these Sanitary Rules.

Food additives are allowed to be used in food products if, according to modern scientific research, they do not have a harmful effect on human life and health and the life and health of future generations. Food products containing food additives cannot be manufactured, imported or sold on the territory of the Russian Federation. Thus, in case of violation of sanitary and epidemiological requirements for food products imported (or produced) into the territory of the Russian Federation.

CHAPTER 2. Organization of quality control at the enterprise

2.1 Organization of quality control in the Neptune cafe, Lazarevskoye village

In the Neptune cafe in Lazarevskoye, they organize product quality control at all stages of production, for which it is necessary to create incoming, operational and acceptance quality control services. The number of members and composition of services are determined in accordance with the type and staffing of the enterprise. Thus, the incoming quality control service at enterprises with their own warehouse facilities can be staffed with the following composition: storekeeper, deputy director.

Operational and acceptance control at the enterprise is carried out by the head. production (deputy production manager), engineer or technologist, cook-foreman, cook of the highest category.

The incoming control service carries out control of incoming raw materials (products) 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 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 recording the supply of substandard and non-standard products, which is maintained by the financially responsible person receiving the goods.

Operational control monitors 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 (quality control of manufactured products) is organized depending on the type of enterprise.

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.

2.2 Assessing the level of product quality

To manage and improve product quality, a quantitative assessment of its level is necessary. Area of activity related to quantitative assessment product quality - called qualimetry. Qualimetry is a scientific field that combines quantitative methods for assessing quality, used to justify decisions made in product quality management and standardization.

Assessing the level of product quality is the basis for developing the necessary management decisions in the product quality management system. Quality level assessment consists of the following stages:

Selecting a range of quality indicators and justifying its necessity and sufficiency;

Selection or development of methods for determining the values of quality indicators;

Selection of basic values of indicators and initial data to determine the quality of the products being evaluated;

Determination of actual values of quality indicators and their comparison with the basic ones;

Comparative analysis of possible solutions and finding the best one;

The purpose of the assessment is determined by:

Which quality indicators should be selected for consideration;

What methods and with what accuracy to determine their values;

What funds will be required for this;

How to process and in what form to present the assessment results;

What possible solutions should be compared with each other?

In the preparation technology, comments from members of the quality control service and consumers are recorded in a rejection log.

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

The composition of the rejection commission is approved by order of the head of the enterprise. The commission includes a member of the sanitary post or a sanitary worker (if available on staff). The chairman of the commission can be: the head of the enterprise or his deputy for production, the head of production or his deputy, an engineer (technologist). To carry out a one-time screening, the commission must consist of at least two people. Employees involved in organoleptic evaluation must have no restrictions for medical reasons (chronic diseases and allergies), have the skills to evaluate products and know quality criteria.

To carry out organoleptic analysis, tableware, cutlery and kitchen utensils are used (a kettle with boiling water for rinsing equipment, dishes for draining water after rinsing).

Each taster should be provided with neutralizing products that restore taste and olfactory sensitivity: white wheat bread or dry unleavened biscuits, ground coffee, still drinking water or other products.

The Commission in its activities is guided by the “Regulations on food rejection in public catering establishments.”

The rejection commission checks each batch of dishes, products, drinks, and semi-finished products before the start of sale. Organoleptic analysis of mass-produced catering products includes a rating assessment of appearance, texture (consistency), smell and taste using a point scale: 5 points

Excellent quality, 4 points - good quality, 3 points - satisfactory quality and 2 points - unsatisfactory quality.

The number of product portions tested must correspond to the number of employees involved in its evaluation.

Rejection takes place in the presence of the direct manufacturer of the product, who is a controlled link, but does not take part in the evaluation of the products manufactured by him.

The results of product quality checks are recorded in the rejection journal before the start of its sale and are approved by the signatures of all members of the commission. quality control food product

The journal records: the name of the dishes (products) that have comments on quality, the rating of the dishes (products) in points. Dishes that do not have deviations in recipes and technology correspond to the conclusion: “The remaining batches of dishes included in the menu are available, tested, meet the technological requirements and recipes and are rated 5 points.” The journal of the established form must be numbered, laced and sealed

2.3 The procedure for rejecting culinary products

Before rejecting, you need to familiarize yourself with the menu, output and recipes of dishes, calculations, technical requirements to the quality of the dishes. Braquerage begins with determining the mass of finished products and individual portions of first, second, sweet dishes and drinks. Piece products are weighed 10 pieces at a time. And the average weight of one piece is determined, ready-made dishes are selected from those prepared for distribution, weighing them separately in three portions, and the average weight of the dish is calculated. The main product included in the dish (meat, fish, poultry, etc.) is weighed in the amount of 10 servings. The weight of one serving may deviate from the norm within ±3%, the total weight of 10 servings must correspond to the norm. The average weight of portions of meat, fish, and poultry with which first courses are served may deviate from the norm within ± 10%.

At the point of serving, the temperature of the food is checked at the time of release using a laboratory thermometer (in a metal frame). The thermometer is immersed in the middle of the dish. In dense products, a recess is first made with a knife.

Individual quality indicators of controlled dishes and products are assessed in the following sequence: indicators assessed visually (appearance, color), smell, consistency, then properties assessed in the oral cavity (taste and some features of consistency, uniformity, juiciness, etc.)

When assessing quality puree soups a sample of the soup is poured into a plate in a stream, the texture (consistency) is assessed: thickness, viscosity, uniformity, presence of dense particles, color. After this, the smell is determined and the soup is tasted. A side dish for pureed soups, which is not pureed according to the recipe, is assessed separately.

When assessing cereal and pasta dishes They are distributed in a thin layer over the bottom of the plate and the absence of foreign inclusions and the presence of lumps is established. For pasta, pay attention to its texture (consistency): boiledness and stickiness.

When evaluating semi-finished products, products and fish dishes check the correctness of cutting and adherence to the recipe; correct preparation

semi-finished products (sliced, breaded); texture (consistency); smell and taste of the product.

at meat semi-finished products, products and dishes first evaluate the external
overall and individual view of the meat product: cutting shape, surface condition, breading. Then the culinary readiness of the product is checked by texture (consistency) and color on the cut. After this, the smell and taste of the dish are assessed. For meat sauce dishes they taste all its components separately (main product, sauce, side dish), and then taste the dish as a whole.

Quality criteria

Rating 5 points corresponds to dishes (products, semi-finished products) without flaws. Organoleptic indicators must strictly comply with the requirements of regulatory and technical documents.

Score 4 points corresponds to dishes (products, semi-finished products) with minor or easily removable defects (taste and smell are typical, but weakly expressed, uneven cutting shape, insufficiently salty taste).

Score 3 points- the disadvantages of dishes are more significant (drying of the surface, loss of shape, improper cutting of vegetables, weak or excessive smell of spices, liquid in salads, hard texture (consistency) of meat, etc.). The product is suitable for sale without modification or after modification. Products with easily removable defects (under-salting, partial burning, minor underweight, shallow cracks, irregularities in design, etc.) are sent for revision.

If the taste and smell of a dish (product) are rated with 3 points each, then regardless of the value of other indicators, the dish (product) is rated no higher than 3 points.

Score 2 points corresponds to dishes (products, semi-finished products) with significant defects: the presence of foreign tastes or odors, products that are over-salted, undercooked or undercooked, burnt, have lost their shape or characteristic consistency, and also partial piece goods.

If a product is rated at 2 points according to at least one of the indicators, it is removed from sale without counting points and transferred to scrap, formalizing this with the appropriate act. It is subject to either recycling or disposal.

Overall rating quality of the analyzed dish (product) is calculated as the arithmetic mean value accurate to the first decimal place.

Points are deducted from the sum of points for a lower temperature of hot dishes than the recommended temperature - 1 point for every 10 0 s, for a higher temperature of cold dishes - 1 point for every sOc.

For careless presentation of a dish or serving it in inappropriate (shape and size) dishes, 1 to 2 points will also be deducted from the points total, depending on the importance of the defects. Serving in contaminated dishes is assessed as “unsatisfactory”, and the dish is removed from sale.

Decline score quality indicators of dishes (products) for detected defects are carried out in accordance with the tables given in GOST R 531 04-2008 Public catering services Method of organoleptic assessment of the quality of public catering products

Quality indicators

	The broth is transparent, golden, the fat on the surface is light orange.	Colorless or slightly colored fat	The broth is cloudy	Broth dark
Appearance	Vegetables retained their cut shape	Uneven cutting of vegetables	Vegetables are deformed	Coarsely chopped vegetables, poorly peeled, untidy cereals
consistency	Potatoes and vegetables are soft	Potatoes and cereals are slightly boiled	Vegetables and grains are overcooked	Undercooked or overcooked foods
Taste and smell	Taste and smell of sautéed vegetables and potatoes, moderately salty	Characteristic. But the smell and taste are weak and slightly under-salted.	There is no smell of sautéed vegetables or spices.	Oversalting, smell of burnt potatoes

Table 1 - Scale of organoleptic evaluation of the dish. Potato soup

2.4 Technological requirements for finished products

for fresh vegetable salad: careful processing and cutting;

for a salad with boiled vegetables and meat: observing and maintaining the cutting shape;

* for seasoning soups: color, appearance, cut shape must correspond to the recipe;

for puree soups: homogeneous consistency, absence of protein flakes;

for broths: transparency, color intensity;

· to, second meat, fish fried foods: uniform golden brown crust on the surface;

· for breaded dishes: the presence of a crust, breading that does not lag behind

· for second courses of cereals: the grains are not overcooked;

· for mashed potatoes: the consistency is homogeneous, fluffy, the color corresponds to the introduced products

· for jelly: uniform consistency, without lumps of brewed starch, without signs of starch aging and film on the surface;

· for mousses, sambucas, creams: homogeneous, delicate, finely porous or elastic consistency that retains its shape well;

· to jelly: transparent, but may not be transparent; gelatinous, homogeneous, slightly elastic, well-preserved shape, with a pronounced color, smell and taste of the main products.

Posts can be created to control the quality of finished products

qualities led by the chef-foreman. Their task is to control the step-by-step processing of products and their output. Periodically during the working day the manager. production and the cook-foreman must control the quality of portioned dishes at the serving station. The waiter also checks the quality of the food by appearance.

In order to increase the responsibility of production workers for the quality of products and for improving their skills, a competition for the right to personally reject food can be organized. The cook who is assigned this right is issued a certificate. Periodically, the quality of food prepared by persons who have the right of personal rejection is subject to control.

For better quality control, cooks with the right of personal inspection at the Neptune cafe undergo recertification for a new term every three years. Persons who have committed violations (product quality must only be excellent, sanitary rules for storage and sale, personal hygiene rules) are deprived of the right to personal rejection.

Such persons can participate in this type of competition again only after a year.

2.5 Regulatory and legal framework for quality control of products of public enterprises

Currently, a new regulatory body operates in the field of the consumer market and services - the Federal Service for Supervision of the Protection of Consumer Rights and Human Welfare (Rospotrebnadzor). The powers of the previously existing State Trade Inspectorate and partly of the State Sanitary and Epidemiological Supervision bodies were transferred to him. Thus, its powers extend to the spheres of trade, public catering, healthcare, hygiene, etc. Its task is to exercise state supervision and control over the implementation of the requirements of the legislation of the Russian Federation in the field of ensuring the sanitary and epidemiological well-being of people. Rospotrebnadzor inspection activities can be scheduled or unscheduled. Moreover, they can be carried out comprehensively with other regulatory authorities (Gosstandart, tax services, State Fire Inspectorate bodies, sanitary and epidemiological supervision bodies) in order to identify violations within the competence of other regulatory bodies. Scheduled inspections are carried out, as a rule, once every three years. The acts concerning the powers of Rospotrebnadzor very vaguely define its rights to conduct the event in question.

Conflicting interpretations according to this issue were completely excluded by the letter of the Federal Service for Surveillance in the Sphere of Protection of Consumer Rights and Human Welfare dated 03/07/2006 NQ 0100/2473-06-32. It states that the fact of a control (test) purchase by officials of Rospotrebnadzor should be considered as an unlawful act, indicating that they exceeded their powers.

The only exception to this prohibition, when Rospotrebnadzor authorities can conduct a test purchase, is to identify the fact of consumer fraud, which must be carried out in the presence of a victim and witnesses in the case.

Moreover, the police authorities, with whom Rospotrebnadzor officials can carry out joint activities, are also deprived of the right to conduct test purchases. Operational investigative authorities (which also include the Department of Internal Affairs) can conduct a test purchase if there are signs of a crime provided for by the Criminal Code of the Russian Federation (clause 4 of Art. 6 of the law of August 12, 1995 NQ 144-FZ “On operational investigative activities ").

Legal and regulatory framework for quality control The main provisions of the State policy of Russia in the field of healthy nutrition are reflected in the Federal Law "On the quality and safety of food products NQ29-903 of 01/02/2000."

Legislative and regulatory acts aimed at ensuring food safety include:

Law "On the sanitary and epidemiological welfare of the population of March 31, 1999"

"On the protection of consumer rights dated 01/09/1996 F3-2".

The most important document is SanPiN 2.3.2.1078-03 “Hygienic
requirements for the safety and nutritional value of food products."

SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for the organization of public catering, the production and circulation of food products and food raw materials in them."

SanPiN 2.3.2.1324-03. Hygienic requirements for shelf life and storage conditions of food products.

SanPiN 2.4.5. 2409-08 Sanitary and epidemiological requirements for the organization of meals for students in general education institutions, institutions of primary and secondary vocational education.

SanPin 2.4.1.3049-13 "Sanitary and epidemiological requirements for the design, maintenance and organization of the operating mode of preschool educational organizations" .

Physico-chemical indicators characterize the nutritional value of public catering products, their component composition, compliance with the recipes of dishes and products (completeness of raw materials).

2.6 Requirements for the reception and storage of raw materials and food products

Products should be stored in manufacturer’s containers (barrels, boxes, flasks, cans, etc.), if necessary, transferred to clean production containers labeled in accordance with the type of product. Products without packaging are weighed in containers or on clean paper.

Products should be stored according to the accepted classification by type of product: dry (flour, sugar, cereals, pasta, etc.); bread; meat, fish; milk fat; gastronomic; vegetables and fruits.

Raw materials and finished products should be stored in separate refrigerators. In small organizations that have one refrigeration chamber, as well as in the daily food supply chamber, their joint short-term storage is allowed, subject to the conditions of the commodity neighborhood (on separate shelves, racks).

When storing food products in the Neptune cafe in Lazarevskoye, the rules of commodity proximity, storage standards, expiration dates and storage conditions are strictly observed. Products that have a specific smell (spices, herring, etc.) should be stored separately from products that perceive extraneous odors (butter, cheese, eggs, tea, salt, sugar, etc.).

In the Neptune cafe in Lazarevskoye, storage of especially perishable products is carried out in accordance with the hygienic requirements for the conditions and shelf life of especially perishable products in accordance with SanPiN 2.3.2.1324-03 “Hygienic requirements for shelf life and storage conditions of food products.”

Refrigerated chambers for food storage are equipped with easy-to-clean racks, condensate collection and drainage systems, and, if necessary, hanging beams with tinned or stainless steel hooks.

Chilled meat carcasses, half-carcasses, quarters are hung on hooks so that they do not come into contact with each other, with the walls and floor of the room. Frozen meat is stored on racks or shelves in stacks.

By-products are stored in supplier containers on racks or stock shelves.

Frozen or chilled poultry is stored in the supplier’s containers on racks or shelves, stacked in stacks; For better air circulation, it is recommended to lay slats between the boxes (boxes).

Frozen fish (fish fillets) are stored on racks or shelves in supplier containers.

Sour cream and cottage cheese are stored in a container with a lid. It is not allowed to leave spoons in containers with cottage cheese and sour cream.

Butter is stored in original containers or in bars wrapped in parchment in trays; ghee is stored in manufacturer's containers.

Large cheeses are stored without containers on clean shelves. Small cheeses are stored in consumer containers on shelves or racks.

Finished meat products (sausages, hams, frankfurters, sausages) are stored in supplier containers or production containers.

Eggs in boxes are stored on shelves in cool, dry rooms. Egg powder is stored in a dry place, melange - at a temperature not exceeding minus 60C.

Cereals and flour are stored in bags on shelves in stacks at a distance of at least 15 cm to the floor.

Pasta, sugar, and salt are stored in the supplier’s containers on racks or counters.

Tea and coffee are stored on shelves in dry, ventilated areas.

Bread is stored on racks and in cabinets. It is recommended to allocate a separate pantry for storing bread. Rye and wheat bread are stored separately.

Doors in bread cabinets must have holes for ventilation. When cleaning cabinets, crumbs should be swept off the shelves with special brushes and the shelves should be thoroughly wiped at least once a week using a 1% solution of acetic acid.

Potatoes and root vegetables are stored in a dry, dark room; cabbage - on separate shelves, in chests; pickled and salted vegetables - in barrels, at a temperature not exceeding 100C. Fruits and greens are stored in boxes in a cool place at a temperature not exceeding 120C.

Frozen vegetables, fruits, and berries are stored in supplier containers in low-temperature refrigerators.

The label of each container indicating the expiration date of this type of product should be kept until the product is completely used.

2.7 Requirements for the production, distribution of dishes, distribution of semi-finished products and culinary products

The sequence of the technological process of preparing culinary products, the mode of mechanical and thermal processing of food raw materials, the temperature regime, the interchangeability of products must comply with the requirements of SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them” , regulatory documents, collections of recipes for dishes and culinary products.

The organization must have a sanitary-epidemiological conclusion from the bodies and institutions of the state sanitary and epidemiological service indicating the range of products.

Subsequently, depending on the sanitary condition of the organization, the quality of the finished product, the time of year, if it is necessary to change the assortment (expansion or reduction), the bodies and institutions of the state sanitary and epidemiological service again issue a sanitary-epidemiological conclusion on the assortment of products.

In cases of development of new recipes, as well as changes to existing ones associated with changes in production technology, the use of new, non-traditional raw materials, when revising the expiration dates and storage conditions of food products, the use of new materials and equipment that may affect the safety indicators of finished products , the sanitary-epidemiological conclusion of the bodies and institutions of the State Sanitary and Epidemiological Service is issued for the recipes in the prescribed manner.

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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 compiled incorrectly 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.

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: 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). 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. There should be no foreign odors entering the room that 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

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 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 a 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.

The manufacturer is obliged to provide constant technological control of production, state supervision authorities in the prescribed manner - selective control.
Organoleptic assessment of the quality of culinary products - by appearance, color, smell and consistency; dishes - by appearance, color and smell.

The quality of products and their safety are controlled by organoleptic, physicochemical and microbiological indicators.

The procedure for organizing, conducting and processing the results of organoleptic analysis of public catering products is established " Methodical instructions on laboratory quality control of public catering products", approved by Order of the USSR Ministry of Trade dated November 11, 1991 N 1-40/3805.
“Methodology for conducting organoleptic analysis of products” is mandatory and uniform for use directly in public catering establishments, incl. quality control service, for food laboratory specialists who carry out quality control of public catering products.
“Methodology for conducting organoleptic analysis of products” establishes the basic requirements for the premises, equipment used, materials and specialists.

Organoleptic analysis: sensory analysis of products, flavoring and aromatic substances using smell, taste, vision, touch and hearing (clause 1.2. GOST R ISO 5492-2005 "Organoleptic analysis. Dictionary").

The concept and types of organoleptic characteristics are contained in Chapter. 3 GOST R ISO 5492-2005 "Organoleptic analysis. Dictionary".
Organoleptic characteristics of products must comply with the requirements of current standards or technical specifications.
Organoleptic assessment of the quality of meat products (sausages, dumplings, semi-finished minced meat products, etc.) is carried out in accordance with GOST 9959-91 “Meat products. General terms conducting an organoleptic assessment."

The quality of culinary and semi-finished minced meat products is assessed in accordance with GOST 4288-76 "Culinary and semi-finished minced meat products. Acceptance rules and test methods."

Determination of the transparency and aroma of poultry broth (in accordance with Appendix A of GOST R 51944-2002 "Poultry meat. Methods for determining organoleptic parameters, temperature and mass").

Organoleptic control of canned food in retail trade and at public catering establishments are carried out in accordance with Ch. 9 "Instructions on the procedure for sanitary control of canned food at manufacturing enterprises, wholesale bases, retail trade and catering establishments", approved by Order of the State Committee for Sanitary and Epidemiological Supervision of Russia dated July 21, 1992 N 01-19/9-11.

Organoleptic assessment of the quality of canned fruits and vegetables, meat and meat and vegetable products is carried out in accordance with GOST 8756.1-79 "Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of components."

Assessment of the quality of public catering products according to physical and chemical indicators is carried out selectively in accredited testing laboratories at intervals established by the product manufacturer; at the same time, the mass fraction of fat, sugar, table salt, moisture or dry substances, the total (titratable) acidity, alkalinity, freshness, the mass fraction of sugar in the cream per aqueous phase, the recipe ratios of the components of semi-finished products, dishes and products, including stuffed and with fillings.

Physico-chemical indicators characterize the nutritional value of public catering products, their component composition, compliance with the recipes of dishes, culinary, flour confectionery and bakery products.

Physico-chemical indicators are determined according to the methods set out in the relevant national standards in accordance with clause 8.3. GOST R 50763-2007 "Catering services. Catering products sold to the public. General technical specifications".

Microbiological indicators of public catering products, in accordance with clause 5.19 of GOST R 50763-2007 "Catering services. Public catering products sold to the population. General technical conditions" characterize compliance with technological and sanitary-epidemiological requirements during its production, storage, sale and transportation and are determined by microorganisms of the following groups:

Sanitary indicators: mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM) and coliform bacteria (coliforms);

Opportunistic: E. coli; coagulase-positive staphylococcus (S. aureus) and bacteria of the genus Proteus; sulfite-reducing clostridia;

Pathogenic: salmonella; Listeria Monocytogenes;

Spoilage microorganisms - yeast and molds.

Microbiological indicators of public food products are determined selectively in accredited laboratories at intervals established by the product manufacturer.
All dishes and culinary products produced in public catering establishments are also subject to mandatory rejection as soon as they are ready. Food scrapping is carried out before the start of release of each newly prepared batch.

Everyday control of the quality of products at each public catering enterprise is carried out by a rejection commission consisting of the director of the enterprise, the head of production (chef), a medical doctor and a sanitary nurse in those enterprises where they exist. A marriage commission is created annually consisting of 3-5 people (depending on the number of employees of the food establishment).

The main task of the rejection commission should be to ensure the production of high-quality products that meet the requirements of the current documentation in terms of their properties, as well as ensuring compliance with consistency and correctness established requirements at all stages of the product manufacturing process.

Food culling takes place in the presence of the direct manufacturer of the product, who is a controlled link, but does not take part in the evaluation of the food produced by him.
Assessment of the quality of dishes and ready-made culinary products are produced according to organoleptic indicators: taste, smell, appearance, color, consistency. Depending on these indicators, products are rated - “excellent”, “good”, “satisfactory”, “unsatisfactory” (defective).

The rating “excellent” is given to such dishes and culinary products that correspond in taste, color and smell, appearance and consistency, approved recipe and other indicators provided for by the requirements.

A “good” rating is given to dishes and culinary products that have one minor defect (under-salted, not cooked to perfection) desired color and etc.).

A “satisfactory” rating is given to dishes and culinary products that have deviations from culinary requirements, but are suitable for sale without processing.

A rating of “unsatisfactory” (defective) is given to products that have the following defects: foreign, unusual taste and smell, sharply over-salted, sharply sour, bitter, undercooked, undercooked, burnt, lost their shape, having an unusual consistency or other signs, discrediting dishes and products.

Evaluations of the quality of dishes and culinary products are recorded in a journal of the established form and signed by all members of the commission.
After checking the quality of ready-made dishes (products), the rejection commission checks at the distribution point whether the food has been stored correctly, the presence of the necessary components for presentation and dispensing of the dishes, and the temperature of the dispensing of the dishes.

If food preparation technology is violated, the commission is obliged to remove the products from sale, send them for improvement or processing, and, if necessary, for research in a food and sanitary laboratory.

Each public catering establishment must have a rejection register of the established form (issued by a higher organization), in which an assessment of the quality of the product is recorded before the start of its sale. The scrap register must be numbered, laced and sealed with a wax seal. Entries in the marriage log are certified by the signatures of all members of the commission. The production manager keeps a reject log.
At a public catering enterprise, responsibility for the quality of food lies with the director of the enterprise (chairman of the rejection commission), his deputy, the production manager, his deputy and the cooks preparing the products.

Persons guilty of unsatisfactory preparation of dishes and culinary products are held liable financially and in other ways.

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. The number of members and composition of services are determined in accordance with the type and staffing of the enterprise. 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.

Incoming control service carries out control of incoming raw materials (products) and checks the compliance of its quality with the data specified in its 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 recording the supply of substandard and non-standard products, which is maintained by the financially responsible person receiving the goods.

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 physical and chemical indicators monitored 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.

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.