Product quality is formed at the stage of product development and is included in regulatory documentation, ensured at the production stage and maintained at the stage of storage, transportation and sales.

Product quality generally refers to the totality of product properties that determine its suitability to fully satisfy certain consumer properties in accordance with its purpose.

The technical and economic concept of “product quality,” in contrast to the philosophical concept of “quality,” provides only those true properties of products that make it possible, with the necessary opportunity, to satisfy certain social or personal needs with the product in accordance with its purpose. Products in this case are considered as a material result of the labor process, having useful properties and obtained in a certain place over a certain period of time and intended for use by consumers in order to satisfy their needs, both social and personal.

Guided by the standard definition and assessing the specifics of public catering products, under quality of catering products we must understand - the totality of properties of a product that determine its suitability to ensure the normal functioning of the human body, i.e., satisfy the physiological needs of a person for nutrients and energy, taking into account the principles of rational nutrition.

Public catering products have many properties that can manifest themselves during development, production, storage, transportation, and use.

Product property- this is an objective feature of a product that can manifest itself during its operation or consumption. The aggregate makes it possible to distinguish one type of product from another. Product properties can be divided into simple and complex. Simple properties include appearance, color, and complex properties include digestibility, digestibility, etc.

The quality of a product depends on the quality of its constituent products. Product quality can be noted as the total set of technical, technological and operational characteristics of a product, through which it will meet the requirements of the consumer when consuming it. Quality measurement involves basically determining the degree or level of conformity of products to this general population.

Quality indicators are used to assess product quality. Product quality indicator- this is a quantitative characteristic of one or more properties of a product that make up its quality, considered in relation to certain conditions of creation or consumption.

The product quality indicator quantitatively characterizes the suitability of a product to satisfy certain needs. The range of quality indicators depends on the purpose of the product and can be numerous for multi-purpose products. The product quality indicator can be expressed in various units (kcal, percentage, points, etc.), but can also be dimensionless. When considering a quality indicator, one should distinguish, on the one hand, the name of the indicator (humidity, ash content, microbial contamination, elasticity, viscosity, etc.), and on the other, its numerical value, which may vary depending on different conditions (for example, humidity 68%, energy value 180 kcal, viscosity 10 Pas, etc.).

Products can have qualitative and quantitative characteristics. Qualitative characteristics include color, shape of the product, and the method of connecting individual components of the product. A quantitative characteristic of a product is its parameter. A product parameter quantitatively characterizes any of its properties, including those included in the quality of the product. Geometric parameters of products are provided constructively, and structural parameters - constructively and technologically.

The ability to manage quality presupposes the need and ability to quantify indicators.

To assess the quality of public catering products, a system of indicators (single, complex, defining, integral) can be used.

Single indicator is an indicator of product quality that characterizes one of its properties, for example taste, color, aroma, moisture, elasticity, consistency, swelling, etc.

Complex indicator- an indicator characterizing several properties of a product or one property consisting of several simple ones.

Thus, the indicator “culinary readiness”, widely used in culinary practice, is complex, which is understood as a certain state of a culinary product, characterized by a complex of physico-chemical, structural-mechanical and organoleptic properties that make it suitable for use.

The indicator of the quality of culinary products - “nutritional value” - is also comprehensive and reflects the fullness of the beneficial properties associated with the content of a wide range of nutrients (proteins, fats, carbohydrates, minerals, vitamins, etc.), its energy value and organoleptic properties. product advantages.

The term “biological value” used characterizes the quality of the proteins contained in the product and the balance in amino acid composition, digestibility and assimilability, which depend not only on the amino acid composition, but also on its structure.

Energy value is a term that characterizes that portion of energy that can be released from food substances in the process of biological oxidation and used to ensure the physiological functions of the body.

Determining indicator of product quality- an indicator by which products are evaluated.

For example, it is necessary to evaluate the quality of a product for which organoleptic evaluation is fundamental. Let's assume that a decision has been made to evaluate the quality of the cakes according to the table. 9.1 a set of values, the indicators of which are expressed in points.

Table Product quality indicators

Each indicator can have one of the following points: excellent - 5, good - 4, satisfactory, bad - 2, very bad (unsatisfactory). Experts have established a weight (importance) coefficient for each indicator, according to which the most significant indicator for a given type of product is highlighted.

Integral indicator product quality is defined as the ratio of the total beneficial effect of consumption to the total costs of its creation, operation or consumption.

For public catering products, as an example of a quality indicator, we can offer indicators such as amino acid score, integral score, which reflect the percentage of compliance of amino acid or chemical composition indicators (respectively) and a particular product (product, semi-finished product) with the balanced nutrition formula. For example, pearl barley meets the balanced nutrition formula by 7% in protein, and cod by 78%.

Currently, a nomenclature has been established for the main groups of product quality indicators according to the properties they characterize:

· destination indicators,

· reliability,

· manufacturability,

· transportability,

· security,

standardization and unification,

· aesthetic,

· ergonomic,

· patent legal,

· environmental,

· economical use of raw materials, materials, fuel, energy and labor resources.

Purpose indicators characterize the properties of a product, determining the main functions for which it is intended to perform, and determine the scope of its application. For public catering products, the destination indicators are the energy value of the product, the composition and structure of the product, due to the introduction of various additives (protein, vitamin, mineral, aromatic, etc.).

The reliability indicator should be considered one of the most important for public catering products. Reliability is understood as the property of an object to maintain over time, within established limits, the values ​​of all parameters that characterize the ability to perform the required functions in given modes and conditions of use, maintenance, storage and transportation. An indicator of the reliability of public catering products is their shelf life, which is guaranteed by the manufacturer for a certain time under strictly defined temperature and humidity conditions, which are established in regulatory documentation, and for non-standardized products, quality preservation is regulated by sanitary norms and rules.

Manufacturability indicators characterize the properties of the composition and structure of a product, which determine its adaptability to achieving minimum costs during production, storage and restoration for given values ​​of product quality indicators, its output volume and work conditions. Indicators of manufacturability include labor intensity, material intensity and energy intensity of products associated with its manufacture. The technological effectiveness of the production of public catering products depends on the composition and structure of raw materials and the finished product, recipes and technology, equipment used, modes and methods of culinary processing and other factors.

Ergonomic indicators reflect the interaction of the “person-product” system and are always divided into anthropometric, hygienic, physiological and psychological.

Aesthetic indicators characterize external expressiveness, originality, integrity of composition, expressiveness and rationality of forms, stability of product presentation. Requirements for appearance, shape, color, transparency, turbidity are specified in the regulatory documentation for certain types of public catering products. In addition, a description is given of the rules for preparing and serving dishes, which also affects the quality of the product.

Indicators of standardization and unification characterize the degree of use of standard and standardized products, components, and individual elements in products. The ultimate goal of unification is standardization. Standardization of composition and structure makes it possible to obtain products with specified and reproducible properties, as well as model systems for studying the influence of technological parameters of production and culinary processing of products on the quality of semi-finished products and finished products. The use of unified technological processes makes it possible to significantly reduce the cost of living and embodied labor per unit of stored and sold products.

Economic indicators reflect the costs of development, manufacturing, storage and sales of products. With the help of economic indicators, the manufacturability of products, the level of their unification, etc. are assessed. Economic indicators are reflected in product prices and play a large role in the product quality management system. Patent and legal indicators indicate the possibility of unhindered sales of products not only within the country, but also abroad. It should be noted that natural food products are not patentable, while public catering products and their individual names may be protected.

Methods for assessing product quality. Methods for assessing product quality include:

· differential,

· complex,

· mixed,

· statistical.

The differential method for assessing product quality is based on the use of single indicators of its quality.

The integrated method involves the use of complex quality indicators.

The mixed method allows the simultaneous use of single and complex quality indicators.

The statistical method is a method in which the values ​​of product quality indicators are determined using the rules of mathematical statistics.

Methods for determining quality indicators. Depending on the measuring instruments used, methods are divided into

· measuring,

· registration,

· settlement,

· sociological,

· expert,

· organoleptic.

Measuring methods are based on information obtained using measuring and control instruments. Using measuring methods, indicators such as mass, size, optical density, composition, flow, etc. are determined.

Measuring methods can be divided into

o physical,

o chemical and

o biological.

Physical methods are used to determine the physical properties of products: density, refractive index, refractive index, viscosity, stickiness, etc. Physical methods are microscopy, polarimetry, colorimetry, refractometry, spectrometry, spectroscopy, rheology, luminescent analysis, etc.

Chemical methods are used to determine the composition and quantity of substances included in products. They are divided into quantitative and qualitative - these are methods of analytical, organic, physical and biological chemistry.

Biological methods are used to determine the nutritional and biological value of products. They are divided into physiological and microbiological. Physiological tests are used to establish the degree of absorption and digestion of nutrients, harmlessness, and biological value. Microbiological methods are used to determine the degree of contamination of products with various microorganisms.

Registration Methods- these are methods for determining product quality indicators, carried out on the basis of observation and counting the number of certain events, items or costs. These methods are based on information obtained by recording and counting certain events, such as product failures, counting the number of defective products in a batch, etc.

Calculation methods- reflect the use of theoretical or empirical dependencies of product quality indicators on its parameters. Calculation methods are used mainly in the design of products, when the latter cannot yet be the object of experimental research. The same method can establish dependencies between individual indicators of product quality.

Sociological method is based on the collection and analysis of the opinions of actual and potential consumers. The collection of opinions of actual consumers of products is carried out orally, through surveys or distribution of questionnaires, through conferences, meetings, exhibitions, tastings, etc. This method is used in determining weight coefficients.

Expert method is a method for determining product quality indicators, carried out on the basis of decisions made by experts. This method is widely used to assess the level of quality (in points) when establishing a range of indicators taken into account at various stages of management, when determining general indicators based on a set of single and complex quality indicators, as well as when certifying product quality. The main operations of expert assessment are the formation of working and expert groups, classification of products, construction of a scheme of quality indicators, preparation of questionnaires and explanatory notes for interviewing experts, interviewing experts and processing expert assessments.

Organoleptic method- This is a method carried out on the basis of an analysis of the perception of the senses. The values ​​of quality indicators are found by analyzing the received sensations based on existing experience. Therefore, the accuracy and reliability of such values ​​depend on the qualifications, skills and abilities of the persons determining them. The organoleptic method does not exclude the possibility of using technical means (magnifying glass, microscope, microphone, etc.) that increase the sensitivity and resolution of the senses. This method is widely used to determine the quality indicators of public catering products. Quality indicators determined by this method are expressed in points.

In public catering, there is a developed system of product quality control, in which, in addition to workers directly involved in the production of products, government agencies and public organizations participate. 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 monitors 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 with 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, the quality of finished products is assessed by a rejection commission. The rejection 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, they create quality posts and monitor 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 control 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 compliance 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. The pink-red color on the cut of products made from cutlet mass may indicate both insufficient roasting and violation of the shelf life of the cutlet meat.

The consistency of minced meat products should be loose, juicy, and slightly elastic. A spreadable consistency indicates the use of fresh bread or an excessive amount of it.

Having checked the appearance, color and consistency of the main product (meat, fish, poultry), they evaluate the remaining parts of the dish (side dish, sauce) using the same indicators, and then taste it. 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 porridges, 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 balls of cereals, 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 is paid 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 under 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 made from yeast dough, they characterize: appearance (shape, color, crust thickness, presence or absence of crust); crumb condition (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 flour confectionery products, the correctness of shape, the presence of deformed products, breaks, tears, bubbles, and cracks are assessed. 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 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. There should be no foreign odors entering the room that 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 rejection log data, the average daily assessment of the quality of products produced by individual employees and the enterprise as a whole is calculated.

If we are guided by the standard definition and taking into account the specifics of public catering products, the quality of public catering products should be understood as a set of product properties that determine its suitability to ensure the normal functioning of the human body, that is, to satisfy the physiological needs of a person for food and energy, taking into account the rules of rational nutrition.

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

To assess the level of product quality, the concept is introduced base value indicator of product quality. This is the value of the quality indicator, taken as the basis for a comparative assessment of product quality. Basic values ​​mean:

values ​​of indicators of the best domestic and foreign samples for which there is reliable data on their quality;

values ​​of quality indicators achieved in the previous period of time, or planned values ​​of indicators of promising samples, found experimentally or theoretically;

values ​​of quality indicators that are specified in the requirements for products (GOSTs, OSTs, TUs, collections of recipes, etc.).

By calculating the ratio of the value of the quality indicator of the evaluated product to the basic value of this indicator, we obtain relative value quality indicator, which is convenient to use when comparing actual values ​​with basic values ​​of product quality indicators. Wherein quality level will be determined by a set of relative values ​​or functions of these relative values.

When assessing product quality, you need to know nominal value quality indicator. This is a regulated value of a product quality indicator, from which the permissible deviation is calculated.

Nominal values ​​of quality indicators and product parameters are given in standards, technical specifications and other regulatory and technical documentation. For example, the standard “Semi-finished natural meat products” establishes the mass of pieces of small-sized semi-finished products and their shape, and when mechanized cutting of semi-finished products, deviations in the weight and shape of individual pieces are allowed no more than: for shish kebab, goulash, azu - 25%, frying, beef stroganoff, pilaf - 15 % in each unit of packaging.

Along with nominal values, when assessing product quality, limit values quality indicators. This is the largest or smallest regulated value of a product quality indicator, which is given in regulatory and technical documentation and is used in product quality control. Limit values ​​can be maximum and minimum.

A nomenclature of the main groups of product quality indicators has been established according to the properties that they characterize: indicators of purpose, reliability, manufacturability, transportability, safety, standardization and unification, aesthetic, ergonomic, patent legal, environmental, use of raw materials, materials, fuel, energy and labor resources.

Destination indicators characterize the properties of the product, defining the main functions for which it is intended. For public catering products, the destination indicators are the energy value of the product, the composition and structure of the product, determined by the introduction of various additives (protein, vitamin, mineral, aromatic, etc.). Among the indicators of purpose that characterize the structure of a product, we can name the content of nutrients in it that form its structure - these are thickeners, foaming agents, emulsifiers, stabilizers, disintegrants, water-binding additives, etc.

Product composition(content of proteins, fats, carbohydrates, etc.) characterizes the nutritional value of the product and gives an idea of ​​its biological and energy value. The current regulatory and technical documentation for public catering products indicates the composition of the products produced. In some cases, the content of dry matter, fat, and salt is also standardized.

From indicators characterizing the structure of products, An organoleptic quality indicator is widely used - consistency (hard, tender, soft, pasty, etc.), which does not have a quantitative expression determined by objective methods.

Reliability indicator should be considered among the most important for public catering products. Reliability is understood as the ability of a product to maintain, within established limits, the values ​​of all parameters that characterize the ability to perform the required functions in specified modes and conditions of use, storage and transportation. An indicator of the reliability of public catering products is the shelf life, which is guaranteed by the manufacturer for a certain time under strictly defined temperature and humidity conditions, which are established in the regulatory and technical documentation, and for non-standardized products, the quality preservation is regulated by sanitary standards and rules approved by the Ministry of Health of the Russian Federation.

Aesthetic indicators characterize external expressiveness, originality, integrity of composition, expressiveness and rationality of forms, stability of product presentation. Requirements for appearance, shape, color, transparency, turbidity are specified in the regulatory and technical documentation for certain types of public catering products, in standards and technical specifications, and collections of recipes. Recipe collections describe the rules for preparing and serving dishes, which also affects the quality of the product.

Indicators of standardization and unification characterize the degree of use of standard and standardized products, components, and individual elements in products. The ultimate goal of unification is standardization. Standardization of composition and structure makes it possible to obtain products with specified and reproducible properties, as well as model systems for studying the influence of technological parameters of production and culinary processing of products on the quality of semi-finished products and finished products. The use of unified technological processes makes it possible to reduce labor costs per unit of production.

In all cases, the basis for assessing products is regulatory and technical documentation: GOSTs, OSTs, TU and TI, collections of recipes, etc. The use of these documents provides a unified approach to assessing product quality and simplifies control.

The basis for monitoring the quality of products of enterprises of different types of ownership is the principle of economic dependence of workers on the quality of products, i.e. the principle of economic interest of workers in the production of high-quality products.

Product quality assessment and recording of the results of control of products produced by each employee are carried out at all stages of production, violations are recorded and the person responsible is identified. When determining the indicators for the fulfillment of which wages and bonuses are paid, the main indicator should be the quality of the products produced (without, of course, to the detriment of their quantity).

For systematic violation of technological and production discipline, production of low-quality products, complaints about product quality and negative laboratory tests, the employee’s qualification rank is reduced. The employment agreement (contract) may also stipulate other penalties for violations of technological discipline. Those responsible for the reduction in product quality, resulting in material damage, bear financial responsibility for the damage caused to the enterprise.

The number of members and composition of control services are determined in accordance with the type of enterprise. For example, the incoming quality control service at enterprises with their own warehouses can be staffed as follows: warehouse manager, deputy director for procurement, merchandiser. At enterprises without warehouse facilities, the acceptance of products for quality is carried out by the workshop manager, production manager (his deputy), process engineer, and cook-foreman.

Operational and acceptance control at most enterprises is carried out by a single service: the head of the workshop (production manager), process engineer, cook-foreman, cook of the highest category.

The incoming control service monitors incoming raw materials and their compliance with the data specified in the accompanying documents (certificates), according to the organoleptic indicators set out in the regulatory and technical documentation.

If there are any doubts about the good quality of the received raw materials, 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 all cases of delivery of substandard raw materials are recorded in the logbook of substandard and non-standard products, which is maintained by the financially responsible person receiving the raw materials or products.

In accordance with the contract, the supplier may be fined for violating standards and specifications, and if there are repeated deliveries of low-quality products, the enterprise may unilaterally terminate the contract with the supplier. The supplier is obliged to compensate the company for damage resulting from the supply of substandard raw materials or products, as well as as a result of termination of the contract.

The incoming control service is responsible for the quality of incoming raw materials. Untimely return of low-quality products, their incorrect registration, untimely provision of materials for filing a claim with suppliers, non-compliance with the rules of product proximity, violation of sanitary standards and deadlines for the sale of products, the presence of claims within the enterprise - all this indicates low production discipline of warehouse workers and the incoming control service.

When moving products from the warehouse to production, the production manager (deputy, department head, cook-foreman) must accept quality products in accordance with the requirements of regulatory and technical documentation. If disagreements arise when assessing the quality of products between the production manager and the warehouse manager, the enterprise administration is involved in acceptance.

Control over the strict implementation of technological operations and their sequence, compliance with heat treatment regimes, recipes, rules for the design and release of dishes and products (operational control) is carried out by the cook-foreman (head of the workshop, head of production). Conducting operational control helps to promptly eliminate violations identified at individual stages of culinary production.

Operational control is carried out by organoleptic assessment, checking the compliance of the raw material set with the technological maps, compliance with technological regimes and product yield by weight. Violations identified during operational control are recorded by those responsible for monitoring the technological process in the workshop, the process engineer, representatives of the laboratory and administration.

Quality control of manufactured products (acceptance control) is organized depending on the type of enterprise. In the workshops of procurement enterprises and specialized workshops, control is carried out as each batch of products is manufactured according to organoleptic indicators, as well as the product yield by weight, compliance with the requirements on packaging and labeling. Control of physical and chemical parameters is carried out by a technological laboratory. For all products produced during a shift, a quality certificate must be filled out, drawn up on a strict reporting form, numbered and issued by an accountant for reporting to the head of the production unit. The release of finished products to the expedition is carried out only if there is a quality certificate filled out by the head of the workshop (production manager, cook-foreman). The forwarder, in turn, bears full financial responsibility for the safety of the presentation of the accepted products and ensuring the regimes and periods of their storage.

In canteens, cafes, and restaurants, the assessment of the quality of finished products is carried out by the quality control service, which plays the role of a rejection commission and whose members are responsible for assessing the quality of products produced during the working day.

Since the products of fast food enterprises, as well as ordered and signature dishes in restaurants, are produced without division into batches, control is carried out during the production of these dishes. Deviations and violations in the cooking technology, comments from members of the quality control service and consumers are recorded in a special journal.

At enterprises that manufacture products to supply school canteens and canteens at industrial enterprises, a conclusion on the quality of the product (indicating the assessment and existing defects) is included in the accompanying documents. At the dispensing enterprise, members of their own commission (distributing cook, medical worker, representative of the administration or the public) give their opinion on the quality, recording comments on the back of the consignment note. If the site manager or the quality control service identifies an omission in the work of the performer, financial measures are applied to him. If a violation is identified by the head of the enterprise, a representative of regulatory authorities, or a justified consumer complaint is received, the site manager and all members of the quality control service are found guilty.

In the public catering system, there are other forms of quality control of products, one of which is the control of dishes in mass demand, carried out by rejection commissions. The rejection commission may include the production manager or his deputy, process engineer, cook-foreman, and high-ranking cooks. To carry out a one-time rejection, the commission must consist of at least two people.

In its work, the commission is guided by collections of recipes, technological maps, technical specifications, technological instructions and other regulatory documents. The commission carries out an organoleptic assessment of the quality of food, determines the actual weight of piece goods and semi-finished products, checks the temperature of the dishes being served, the correct storage of food for distribution and the presence of individual components for its presentation.

Members of the quality commission, who control the quality of food at a catering establishment, take part in carrying out grading. Their assessment is entered into the defect log, and if violations are detected, an inspection report is drawn up in two copies, one of which is sent to the quality commission, and the second remains at the enterprise.

In addition to the daily control carried out by the employees of the enterprise, control checks of the correctness of the dispensing of dishes and their quality can be carried out by full-time and freelance inspectors of state inspections for the quality of goods and trade, employees of the Ministry of Trade of the Russian Federation, departments (departments) of city halls, as well as employees of trade union bodies, members of commissions to monitor compliance with trade rules. All inspectors must have the appropriate documents; only then do they have the right to inspect the retail and warehouse premises of the enterprise, check the correct acceptance and storage of raw materials and semi-finished products, and control the production of dishes in the required range and quality.

The correctness of the distribution of finished products is carried out through control purchases of dishes or by establishing the quantity, weight and cost of dishes issued to consumers. At self-service establishments, dishes for inspection are taken directly from the distribution line, at other enterprises - after they are released to inspectors or visitors, and in restaurants - before the dish is served to the consumer.

At trade and catering establishments, weight and organoleptic characteristics are checked. The correctness of the calculation in restaurants is checked after the bill is presented to the visitor, and in self-service establishments - after the cost of the dishes is paid to the cashier.

Controlling organizations can take food samples for examination and laboratory control. Sampling is carried out with the participation of specialists from sanitary-technological and food technology laboratories. Violations of food distribution identified by the inspection are noted in the inspection report, which is signed by the inspector and a representative of the enterprise administration. A written explanation of the persons who violated the product release rules is attached to the inspection report.

In addition, state sanitary supervision has been established over the work of public catering establishments, carried out by bodies and institutions of the sanitary-epidemiological service of the Ministry of Health of the Russian Federation. State sanitary supervision over compliance with sanitary and hygienic rules and norms is carried out, in particular, during the production, storage, transportation and sale of food products. Workers of the sanitary and epidemiological service (sanitary doctors, etc.) control the quality of products, prepared foods and diets of organized groups of the population. Upon presentation of their official identification, they are given the right to freely visit public catering establishments and give instructions to eliminate detected sanitary violations, take samples of products and prepared food for laboratory analysis and hygienic examination.

State sanitary supervision exercises control over the use of food additives (dyes, preservatives, stabilizers) in the production of public food products; for the introduction of new technology; carries out work to prevent food poisoning and diseases associated with the consumption of poor quality products; investigates cases of food poisoning; controls the compliance of the equipment, inventory, and utensils used with current sanitary and hygienic standards and rules; carries out measures to introduce rational nutrition of the population and fortification of culinary products; conducts examinations for the presence of harmful impurities and food additives in quantities exceeding the maximum permissible; establishes the quality and suitability of products for food purposes.

The Ministry of Trade of the Russian Federation has a departmental sanitary service, which is headed by the senior sanitary doctor of the ministry. Employees of the departmental sanitary service exercise supervision in the trade and public catering system together with the State Sanitary Inspection authorities over the sanitary condition of enterprises, compliance with sanitary and hygienic and anti-epidemic standards and rules during storage, transportation, culinary processing and sale of culinary products; control the use of conditionally suitable and destruction of unusable products; prohibit the acceptance and release of substandard products; carry out sanitary education work; control the completion of medical examinations and compliance with the decisions of the Chief State Sanitary Doctor.

Organization of quality control at catering establishments

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 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.

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.

Lecture No. 5

Topic 2.5 Product quality management mechanism

1. General concepts of quality management

2. Product life cycle

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

1. General concepts of quality management

Quality management is different from inspection, which is basically about separating good products from 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 ---- control action”

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 maintenance activities (service) in the event that the sold goods do 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 in an enterprise is “a type of management activity that ensures the design, production and sale of goods that have a sufficiently high degree of usefulness and satisfy the needs of consumers.”

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 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 - a 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 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 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.

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.

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 standard 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.

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.