What is a finished product rejection log. Rejection - control of products in public catering

In each manufacturing enterprise the released products undergo a certain check of compliance with the requirements - technical, operational, as well as the conditions set by the purchasers of this product.

Such a procedure is called scrap of finished products and it can be carried out voluntarily at the initiative of the company's administration, or without fail, if required by law.

For example, in organizations specializing in the production of precision parts for mechanical engineering, or in enterprises in the food industry, product rejection is mandatory. . The results of its implementation are entered into a special control log, where they are recorded for each batch or item of goods, and on the basis of the final quality assessments, the presence of a marriage is established, or the finished products are sent to the end consumer. We will learn how to fill out this form.

Carrying out rejection of finished products

The maintenance of marriage logs is under the control of the head of the company. This procedure is especially important in catering establishments, in child care facilities, that is, where the conduct of marriage is mandatory (clause 3 of article 32 of Law No. 52-FZ). Therefore, we will consider the issue of filling out the magazine in such organizations.

Evaluation of the quality of cooked food is carried out by a commission approved by the order of the head with the obligatory presence of a production manager. This is done 15-20 minutes after the completion of the cooking process, but before the start of the dispensing of the prepared batch to the consumer (Regulation on braking - annex to the letter of the Ministry of Trade of the RSFSR dated 21.08.1962 No. 0848). In addition to the production manager, the commission includes the head of the enterprise, a sanitary doctor (if present on the staff), a cook or culinary specialist.

Cooked dishes and culinary products are evaluated according to their organoleptic properties: consistency, taste, color, smell, appearance. In the process of determining the quality of a product, its compliance with each of the criteria is established, and then assessed according to its compliance with the requirements:

Finished goods scrap magazine

The results of the check are recorded in the marriage register. Its form depends on the specifics of the industry, but, as a rule, it contains the required details:

• Time and date of product release;
• The time of the marriage procedure;
• Product name;
• Assessment results;
• Commission decision;
• Signatures of members of the commission;
• The column of notes, usually used in identifying defects. The decision is justified in it.

In general, the uniformity in the reflection of information is characteristic of the form of the quality control logs of the industries. Continuing the theme of the marriage of meals of a catering enterprise, you can use the form of the sheet of the magazine of the marriage of finished culinary products. This form is proposed by sanitary rules and regulations No. 2.4.1.3049-13, as well as by the NP SRO APSPOZ standard.

Finished product scrap log:

How to fill out a finished product rejection log

The results of the assessment are recorded in the finished product rejection log. If the products are in excellent condition, as confirmed by the commission's assessment, the products are considered fit for consumption and sent for sale.

If a dish or culinary product is rated "good" or "satisfactory", then the defects established by the commission must be indicated in the column of the evaluation results. If it is possible to eliminate the identified deficiencies, this information is recorded in the column "Permission for implementation".

In case of irreparable defects, qualified as unsatisfactory condition of the product, the commission establishes the fact of the release of the marriage and justifies the conclusions made in the column "Note". We offer a completed form of a finished product rejection journal.

In each manufacturing enterprise, the manufactured products undergo a certain check of compliance with the requirements - technical, operational, as well as the conditions set by the purchasers of this product. Such a procedure is called scrap of finished products and it can be carried out voluntarily at the initiative of the company's administration, or without fail, if required by law.

For example, in organizations specializing in the production of precision parts for mechanical engineering, or in enterprises in the food industry, product rejection is mandatory. . The results of its implementation are entered into a special control log, where they are recorded for each batch or item of goods, and on the basis of the final quality assessments, the presence of a marriage is established, or the finished products are sent to the end consumer. We will learn how to fill out this form.

Carrying out rejection of finished products

The maintenance of marriage logs is under the control of the head of the company. This procedure is especially important in catering establishments, in child care facilities, that is, where the conduct of marriage is mandatory (clause 3 of article 32 of Law No. 52-FZ). Therefore, we will consider the issue of filling out the magazine in such organizations.

Evaluation of the quality of cooked food is carried out by a commission approved by the order of the head with the obligatory presence of a production manager. This is done 15-20 minutes after the completion of the cooking process, but before the start of the dispensing of the prepared batch to the consumer (Regulation on braking - annex to the letter of the Ministry of Trade of the RSFSR dated 21.08.1962 No. 0848). In addition to the production manager, the commission includes the head of the enterprise, a sanitary doctor (if present on the staff), a cook or culinary specialist.

Cooked dishes and culinary products are evaluated according to their organoleptic properties: consistency, taste, color, smell, appearance. In the process of determining the quality of a product, its compliance with each of the criteria is established, and then assessed according to its compliance with the requirements:

Finished goods scrap magazine

The results of the check are recorded in the marriage register. Its form depends on the specifics of the industry, but, as a rule, it contains the required details:

• Time and date of product release;
• The time of the marriage procedure;
• Product name;
• Assessment results;
• Commission decision;
• Signatures of members of the commission;
• The column of notes, usually used in identifying defects. The decision is justified in it.

In general, the uniformity in the reflection of information is characteristic of the form of the quality control logs of the industries. Continuing the theme of the marriage of meals of a catering enterprise, you can use the form of the sheet of the magazine of the marriage of finished culinary products. This form is proposed by sanitary rules and regulations No. 2.4.1.3049-13, as well as by the NP SRO APSPOZ standard.

The finished goods scrap magazine can be downloaded below.

How to fill out a finished product rejection log

The results of the assessment are recorded in the finished product rejection log. If the products are in excellent condition, as confirmed by the commission's assessment, the products are considered fit for consumption and sent for sale.

If a dish or culinary product is rated "good" or "satisfactory", then the defects established by the commission must be indicated in the column of the evaluation results. If it is possible to eliminate the identified deficiencies, this information is recorded in the column "Permission for implementation".

In case of irreparable defects, qualified as unsatisfactory condition of the product, the commission establishes the fact of the release of the marriage and justifies the conclusions made in the column "Note". We offer a completed form of a finished product rejection journal.

Sample filling:

The finished product quality control log allows the company to avoid unpleasant explanations with the buyer about the sale of defective products.

Food block magazines, food block magazine samples
according to SanPiN 2.3.6.1079-01 "as amended on June 10, 2016

Clause 15.1 daily maintenance of the necessary documentation (rejection logs, logs of personnel examinations for pustular and acute respiratory diseases, a log of quality control of frying fats, etc.); Sample food block logs are below

Braking journal.

All dishes and culinary products made at catering establishments are subject to mandatory rejection as soon as they are ready. Food scrapping is carried out before the start of the holiday of the newly cooked dish. Product quality assessment is entered in the marriage register (in form) before the start of its sale. In case of violation of the cooking technology, the commission is obliged to remove the product from sale and send it for revision or processing, and, if necessary, for research in the laboratory. Evaluation of the quality of dishes and finished culinary products is carried out according to organoleptic indicators: taste, smell, outward appearance, color, consistency. Depending on these indicators, estimates are given to products:
An ‘excellent’ rating is given to such dishes and culinary products that correspond in taste, color and smell, appearance and consistency to the approved recipe and other indicators stipulated by the requirements.
‘Good’ rating is given to dishes and culinary products that have one minor defect (undersalted, not brought to the desired color and etc.)
A 'satisfactory' rating is given to dishes and culinary products that deviate from the culinary requirements but are marketable without processing.
The rating "unsatisfactory" is given to dishes and culinary products that have the following disadvantages: foreign taste and smell that are not typical for products, sharply salted, sharply sour, bitter, undercooked, undercooked, burnt, have lost their shape, having an unusual consistency or other signs.
To determine the correct weight of piece finished culinary products and semi-finished products, 10 portions of each type are weighed simultaneously.

Journal form (columns):
1. Workplace / name of the workshop.
2. Name of refrigeration equipment.
3. Date / thermometer reading (morning, evening)
4. Signature of the responsible person.
Note (note about power outage, defrosting, malfunction of refrigeration equipment).
All pages in the magazine should be numbered and laced, about which a signed entry is made on the last page, and the ends of the lacing are pasted over and sealed with the seal of the organization.
Morning thermometer readings must be recorded in the log no later than two hours after opening, evening readings must be entered no earlier than 2 hours before the close of the shift.

A log of examination of the hands and open parts of the body for the presence of pustular diseases and other violations of the integrity of the skin.

Food workers health journal

Journal form (columns):
1. Surname, name, patronymic.
2. Place of work, profession.
3. Month / date
4. The results of the examination (healthy, sick).
5. Measures taken (admitted to work, suspended).
6. Signature of the responsible person.
The medical worker conducting the examination is obliged to inform in writing the head of the workshop or a person replacing him about all employees who, as a result of the examination, are prohibited from working in the manufacture of cream and finishing finished products... Persons who have had pustular diseases of the skin of the hands and other open parts of the body are allowed to work only after bacteriological examination of skin areas at the site of former pustular diseases for the absence of plasma-coagulating staphylococcus.
The record is signed by the medical professional who performed the examination and the head of the workshop or shift. Food workers health journal

General cleaning log.

Journal form (columns):
1. Serial number.
2. The planned date of the general cleaning.
3. Name and concentration of disinfectants.
4. Full name of the person who carried out the general cleaning, date of the event.
5. The signature of the performer.

If your company operates at a preschool general educational organization, then according to SANPIN 2.4.1.3049-13, or general educational institutions, primary and secondary vocational education SanPiN 2.4.5.2409-08
You should keep the following logs:

Marriage journal food products and food raw materials"
Logbook temperature regime in refrigeration equipment

Culinary Products Marriage Magazine

Journal of fortification of third and sweet dishes

Health journal
Diet control sheet

samples of food block magazines can be downloaded

To account for the condition of the premises, it is necessary to keep a sanitary log of the catering unit

Such a sanitary journal of the catering unit (form 308 / U) is called the "Book for recording the sanitary condition of the premises." The log of the sanitary condition of the premises title page indicates the name of the organization and its specific division in which the journal is kept.

ALSO IN OUR COMPANY IS POSSIBLE

BUY

Braking journal- a journal in which notes are made about all
tested dishes, with a quality assessment for each dish or
product.

What are the requirements that the marriage committee checks?:

The first thing the commission should check is the organoleptic
indicators of product quality of the public enterprise
nutrition.

It should be noted that the final quality of the finished dishes is
enterprise, initially wakes up to take shape:
1 - from the quality of products arriving at the enterprise;
2 - formed at the stage of developing dishes, which should be accompanied by
normative and technical documentation;
3- development of recipes for the dish and its technology;
4 - formed at all stages of production from technological process cooking before
sales of products.
To ensure the high quality of the manufactured products
necessary strict adherence technological disciplines,
prescribed in the normative and technical documentation, strict
compliance with the quality of performance not only of individual operations,
but also the entire technological process as a whole.

Organoleptic control of products :

Appearance of the dish, consistency, smell, taste. Additional
indicators can be: for tea, jelly - transparency; for
meat, fish dishes - sectional view; for bakery
products - the state of the crumb.

Appearance- evenness of the surface, color, shape of the product,
correct cutting.

Smell- the sensation arising from arousal of the olfactory
receptors. Suitable for ready meals or semi-finished products
indicators such as: Aroma - natural attractive
the smell inherent in the raw materials. Bouquet - smell,
formed during the technological process
processing of products.

Consistency- characteristic of the state of aggregation - solid,
liquid, crumbly; degree of uniformity - curdled,
flaky, homogeneous; mechanical properties- fragile,
elastic, resilient.

For different groups consistency of dishes can be characterized by
several definitions: for fried meat consistency
soft, juicy; for mashed potatoes loose consistency,
lush, uniform and so on.

Taste- sensations arising from the excitement of gustatory
receptors. Quality view- sweet, salty, sour,
bitter. The quantitative type is intense, not intensive.

Organoleptic check of the dish well done
illuminated room. The lighting should be natural,
since with artificial color the color may be distorted
product, this is very important when detecting differences in shades
colors that appear for example in meat or fish
semi-finished products. Also, in the room where the check is not carried out
foreign odors must penetrate, which can also
influence the assessment of the quality of the dish.

Secondly, the marriage committee must know and observe
rules for sampling from a general batch of public goods
food, which is sent for implementation.

Piece or portioned products are selected from different
trays and weighed 10 pieces on a scale. If at
weighing, the total weight of the products turns out to be below the norm,
weighing is rechecked again. Further products
are weighed individually.

To determine the average weight of dishes taken at the distribution,
it is necessary to hang three portions separately, then add them up
mass and divide by three.

In this case, the average mass of dishes should not deviate from
the norms of the output of the dish according to the recipe. Permissible deviation in
the mass of one dish from the norm is not more than +/- 3%.

If the marriage committee has doubts in freshness
or in compliance with the recipe, the dish is sent to
laboratory analysis .. All this is recorded in the act of sampling,
if the evaluation of the dish is not satisfactory, the batch is removed from
implementation, and the corresponding entry is made in the act.

Sampling of first courses cooked in cauldrons:

The contents of the boiler mix well, take at least
five servings of soup in a separate, clean saucepan, poured into
plates and one portion is selected. Soup control sample
selected without sour cream and meat. If in the process of checking
a violation of the recipe of the dish or the technology of its
preparation, analysis of the control sample will allow you to establish
by whom the violation was committed: the cook who prepared the given
dish, or dispenser.

When sampling milk soups and hot drinks with milk,
a sample of milk is taken, which was used for preparation.

All samples that are sent for analysis to the laboratory
should be packed in containers with tight-fitting
lids, cans are wrapped in paper and tied
twine. The dishes with the samples are sealed. A selection of ready-made meals
drawn up by the relevant act.

If you liked the article and it turned out to be useful, leave your
comments.

Receive articles on your mail by leaving your e-mail.

See you soon.

PS ... All materials in the preparation of your catering production, you can find by following this link:

Rejection - control of products in public catering: 98 comments

1. lyudmila

   They wrote to us in the prescription that we still need to keep semi-finished products every day, they did not argue. What happens, you need to paint each cutlet and bun first raw, and then ready-made? I understand that this can be done with a small assortment, but when it is big enough, what to be?

2. admin Post author

   Hello Lyudmila.
   If I understand you, at your enterprise the blank workshops produce p / f for future use.
   
   With a large personal workload, assign responsibility for the p / f to the shift leader, the foreman.
   

3. Irina

   Is it obligatory to start a rejection log for frozen meat? which has a shelf life of 6 months or for frozen fish a shelf life of 12 months. the products are in the warehouse

4. Alexander

   But this book - "One day before the commission ..." - does it contain templates for the necessary magazines (marriage, daily medical examination, accounting of deep-fat fats, etc.)?

5. marina

   is there a manual for a process engineer, where all his work with documents is described step by step?

6. Natalia

   Is there a manual for a technologist where work with documents and drawing up a promising menu in a preschool and educational institution is scheduled? Thank you in advance.

7. Dilya

   Good afternoon. we sell finished products in a buffet, tell us do we need a marriage magazine? a contract has been concluded with a company that supplies baked goods, there are certificates of quality and conformity, invoices, all products are marked and written off according to the expiration date.

8. Elena

   Hello! Please tell me how in a restaurant (when a dish is prepared in a single copy) to carry out a marriage and fill out a marriage register. Thank you!

   • admin Post author

     Hello, Elena.
     A reply to your comment has been sent to your mailing address.
     

9. Tatyana

   At the factory in the canteen, an organization prepares food under a contract with its own staff. Can and on the basis of what documents involve a medical worker to control the quality of cooked food? Voluntarily or compulsorily? After all, the medical room has its own work ...
   Thank you.
   Sincerely,

10. Irina

    Tell me for what products should a storekeeper keep a rejection log? Milk, sour milk, meat, fish, liver, egg, what else?

11. Alexander

    And if the cafe does not have a warehouse, just refrigerators in the shops, you also need to keep a marriage register for the supplied raw materials?

    • admin Post author

      Hello Andrei.
      The whole subtlety of the work of not large cafes lies in a large number refrigerators and cold rooms.
      As a rule, you probably have a lot of semi-finished products - of your own production or purchased ones.
      In addition to keeping a log of the waste of finished products, you must keep a log of semi-finished products, in which you enter:
      production date p / f
      Name
      Quantity
      Implementation date
      The remainder, if any.
      Be sure to keep a temperature notebook in refrigerators. In which you bring in all the refrigerators of production and every day enter the control temperature in the refrigerators.
      It should be noted that each product in production must be subject to verification with an entry in the appropriate journals.
      Respectfully yours, Alexandrovich Larisa.

12. Irina

    I wonder who is expanding this snowball, because for any requirement there must be a document in which there is a list.

13. Victoria

    Good evening. Tell me, while working in the school cafeteria (manager), can I keep a journal of the marriage of finished products in electronic form?

14. Jeanne

    Hello! Tell me what magazines a process engineer, technologist should fill in. And describe step by step the work of these specialists.

15. Elena

    Dear Larisa! I sent you a question by e-mail, but for some reason I did not receive an answer. I read almost all of your articles, very intelligible and informative, you are a fine fellow. I want to order your book "One day before commission", but I don't know if you have delivery to Crimea. How can I get this book?
    I work as a technologist in a bakery and a restaurant. Should I or the production manager fill out the waste log?
    Please answer me.

16. Alexander

    Good afternoon. Throw a reply to the mail, please, to the comment published on September 16, 2015 (Elena wrote) regarding the marriage of restaurant dishes in a single copy. Thank you in advance.

17. Irina

    Hello, please answer, if I defrost frozen meat, chop it into pieces and freeze it again, do I violate the quality of the product as it should be? And another question, how many hours are cut sausage and cheese stored?

18. Irina

    Another question is of interest, I work as a storekeeper at the central district hospital block and my main nurse asks for some kind of magazine on taking food by the turn, I honestly hear about this for the first time, they also take food on the menu, and sign on the menu ...

19. Irina

    And tell me, veterinary certificates for meat, etc. products should be brought with each arrival of products or one certificate for a year?

20. Julia

    Good day! In Educational institution do you need to enter all products in the marriage register? or is there a list?

21. Elvira

    Please tell me who should handle raw food in the food children's institution?

    • admin Post author

      Hello Elvira.
      Rejection of raw products or otherwise control of incoming raw materials should be carried out by a person who is directly involved in the acceptance of products.
      If the products arrive at the warehouse, then the storekeeper. If the products come directly to the pantry of the dining room, then the production manager. At the same time, a log of control of incoming raw materials should be kept, which includes:
      date
      Product name
      Waybill number
      Sensory evaluation result
      Deadline for implementation
      Date of actual implementation
      Signature.
      Respectfully yours, Larisa Alexandrovich.

22. Lesya

    I am a paramedic, I work in a college. This year private traders came to our college, they rent a canteen. My question is, should a social educator sign the marriage magazine and evaluate the quality of the dishes? When I came to the dining room, I like medical professional I didn’t even leave places for recording. I took a marriage and evaluated the quality of all dishes and signed after each meal.

23. Irina

    Can you ask who is supposed to keep a finished product rejection log in a rural school cafeteria? There is no cook or a responsible teacher for nutrition, there is no production manager, because rural school (children 146). Do I need to start a marriage magazine for finished products in the buffet?

24. Vladimir

    Hello. Do I need to keep a marriage journal in a restaurant? E

25. Olga

    Hello! Tell me, a hundred. If the storekeeper gave out products from the warehouse, let's say on the 19th, and the cook prepared ready-made dishes from these products on the 20th. In the rejection log for raw perishable goods, what number should be put as the date of actual sale?

26. Inna

    good day! I have a question of this nature: new service food offer.
    Gas station employees prepare frozen p / f in ovens (puffs), and hot dogs are also prepared on grill modules, which are also delivered to retail outlets frozen. Frozen products are stored in freezers. Own production no. What documents an organization needs to maintain in order to avoid comments from Rospotrebnadzor. do i need a marriage magazine?

27. Love

    Hello! I have two questions.
    1. The school has a boarding school and a group part day(essentially the same Kindergarten, but the kids are picked up at 17.00 and there is no dinner). Thus, one canteen prepares meals for the school, the second provides food for the children living in the boarding school and the inmates of the kindergarten. How many rejection commissions should there be in the institution? (school, boarding school and kindergarten are one legal entity)
    2.In high school(Secondary school) there is a branch - a comprehensive school (secondary school). these schools are one legal entity, but are located in different settlements... both schools have canteens. Should the marriage committee be one or two?

28. Ekaterina

    Hello. I work in rural school, Head of the household. The nurse was laid off and now they say that I have to keep all the journals and control the nutrition of schoolchildren. How to be?

29. Marina

    Hello, I work in a hospital as a nutritional nurse. I ask you to clarify the Rejection log for the commission is filled in advance for the whole day or directly at the hour of taking samples of the finished product for delivery to the departments.

Each batch of food products undergoes a thorough check - rejection. The purpose of this inspection is to control the quality of the finished product.

Rejection of finished products

Before sending a new batch of food products for sale, it must undergo a quality check. Such control is carried out by the rejection commission. The number of members of this commission will depend on the size of the enterprise.

So, not large enterprises the commission should include:

1. production director;
2. production director;
3. foreman over the cooks;
4. in some cases, a healthcare professional.

In large enterprises, the members of the commission should be:

The marriage process is carried out according to the following scheme:

1. all calculation and technological cards are studied;
2. the mass of all finished products is checked;
3. organoleptic indicators are evaluated;
4. The commission records the results of the check in the marriage register.

The commission may also include representatives of popular control groups and trade union organizations.

Waste log sample filling

The results obtained by the commission during the check must be recorded in a special journal, which is called a rejection log.

On each page of this magazine, a table is printed, consisting of 7 columns:

1. dates and hours of cooking;
2. check time;
3. product names;
4. the results of organoleptic analysis and the degree of product readiness;
5. permissions for implementation;
6. signatures of all members of the marriage committee;
7. notes. In this column, the commission must indicate all the facts of the prohibition of food products for sale.

Some businesses give the chef or pastry chef the right to make the necessary entries in the marriage log on his own. However, such permission to fill out the magazine can only be obtained by those kitchen workers who are entitled to personal marriage.

For example, a chef or pastry chef can record in a document the number of batches of dishes that he has prepared and certify the records with his personal signature.

What are the requirements that the marriage committee checks?

The procedure for checking each new batch of dishes begins with an analysis of each organoleptic indicator. However, the quality of the finished product does not always depend on the skill of the cooks.

The quality of cooked dishes is influenced by other equally important factors:

1. quality of purchased products;
2. compliance with the norms of normative and technical documentation during the entire production of products;
3. development of recipes for cooking.

Nevertheless, the quality of the finished product is likely to be high if the chef or pastry chef does not ignore the rules of the technological process of preparing the dish and its recipe.

Organoleptic control of products

After weighing the dish, the members of the commission proceed to the next stage of quality control - the organoleptic analysis of the finished product.

This type of control is carried out:

1. by main indicators:
   • consistency;
   • the appearance of the dish;
   • smell;
   • taste.
2. by additional indicators:
   • appearance in the section (for fish and meat dishes);
   • clarity (eg tea, jelly);
   • the state of the crumb (in baked goods).

After completing the quality control of the finished product, the members of the commission, based on the results of the organoleptic analysis, make assessments:

It should be noted that a dish may receive an “unsatisfactory” rating from the commission, even if one of the organoleptic analysis indicators gets an unsatisfactory rating. Such products are removed from sale.

To confirm the results of the test, the commission may appoint a laboratory test. If, according to the results of such a study, the finished product also receives an unsatisfactory assessment, the commission makes a decision on its destruction.

Appearance

When customers choose a cake or other food product in a store, they first of all pay attention to the appearance. This means that visual impression plays an important role in the choice of products.

Based on this, the rejection commission also evaluates the finished product by appearance, which includes several separate indicators:

1. surface condition;
2. product shape;
3. color;
4. uniformity in the size of the dish.

Smell

The second indicator of the quality of food products is their smell. Its intensity depends on the amount of volatiles that are released from the food.

Specialists food industry apply the following indicators to the smell of semi-finished products and finished products:

1. aroma- nice smell. This smell is characteristic of the raw material;
2. bouquet Is the smell that is formed during the processing of food.

Taste

Taste is an equally important indicator of product quality. If the taste of the dish is unsatisfactory (the products are oversalted or undersalted), then it will be impossible to sell it. The sensation of taste is also influenced by the smell and texture of the food and the food.

When members of the marriage committee evaluate a dish according to taste, they characterize it:

1. by intensity;
2. according to quality requirements - sour, salty, bitter or sweet taste.

Organoleptic check of the dish

The organoleptic examination of the finished product should be carried out in the daytime. The point is that during verification it is not allowed to use artificial lighting, because then the color of the finished product is distorted.

Using natural light allows you to detect real differences in color or shade that have appeared, for example, in meat products.

The room in which the quality control is being tested must be free of foreign odors. This can downgrade the quality rating of the finished culinary product.

There are separate requirements for members of the marriage committee. Each member of this commission is obliged not only to know, but also to strictly observe the rules of selection from the entire batch of food products that will be sent for sale.

The commission selects portioned dishes from different baking sheets. Items taken for inspection should be weighed in 10s. If, after weighing, the total mass of the portioned dishes is below the norm, the weighing procedure must take place one more time. After that, each item must be weighed separately.

In most cases, the organoleptic test results are final. This type of check precedes the physical and chemical analysis.

Determination of the average mass of dishes

During the inspection of culinary products for the quality of workmanship, another important procedure is carried out - the average mass of dishes is determined.

To determine average weight dishes, members of the commission need to do the following:

1. take 3 samples for distribution one dish;
2. weigh separately every dish;
3. sum up mass each portion of the dish;
4. the resulting number divide by 3.

It is clear that all 3 dishes taken for weighing cannot have the same weight. Still, there is an acceptable deviation rate, which is +/- 3% of the norm.

If the marriage committee has doubts

The quality of food is not always great. There are times when part of a batch of finished food products is unsuitable for sale. In this case, the commission decides to send the product for laboratory analysis.

The members of the marriage committee make a record about this in the sampling certificate. When the results of laboratory analysis also confirm the unsatisfactory quality of food products, the batch is withdrawn from sale. The withdrawal of a batch from sale will also be reflected in the sampling certificate.