How to keep logs of grading raw and finished products, the use of frying fats and the results of medical examinations of employees in restaurants and cafes. Finished Products Grading Journal

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

Such a procedure is called the rejection 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 food industries, product rejection is mandatory. . The results of its implementation are recorded in a special control log, where they are recorded for each batch or position of the goods, and based on the final quality assessments, the presence of a marriage is established or the finished products are sent to the final consumer. Learn how to complete this form.

Grading of finished products

Maintaining marriage journals is under the control of the head of the company. This procedure is especially important in public catering establishments, in children's institutions, i.e., where marriage is mandatory (clause 3, article 32 of law No. 52-FZ). Therefore, we will consider the issue of filling out the journal in such organizations.

The assessment of the quality of cooked food is carried out by a commission approved by the order of the head with the obligatory presence of the head of production. This is done 15-20 minutes after the completion of the cooking process, but before the start of the release of the cooked batch to the consumer (Regulations on rejection - annex to the letter of the Ministry of Trade of the RSFSR dated 08.21.1962 No. 0848). In addition to the head of production, the commission includes the head of the enterprise, a sanitary doctor (if present in the state), a cook or a culinary specialist.

Evaluate cooked dishes and culinary products by organoleptic properties: texture, taste, color, smell, appearance. In the process of determining the quality of products, their compliance with each of the criteria is established, and then evaluated according to compliance with the requirements:

Finished Products Grading Journal

The results of the inspection carried out are recorded in the marriage log. Its form depends on the characteristics 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;
Notes column, commonly used when identifying defects. It justifies the decision.

In general, the form of logs for quality control of industries is characterized by unity in the reflection of information. Continuing the topic of grading dishes from a public catering establishment, you can use the blank sheet of the culinary products grading journal. This form is proposed by sanitary rules and regulations No. 2.4.1.3049-13, as well as by the standard NP SRO APPOZ.

Grading log of finished products:

How to fill out a finished product rejection log

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

If a dish or a 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 unrecoverable defects, qualified as an unsatisfactory condition of the product, the commission establishes the fact of the release of the marriage and substantiates the conclusions drawn in the "Note" column. We offer a completed form of the finished product rejection log.

Page

We fill out the marriage journal correctly

The marriage log contains the following columns, which are recommended for filling in Appendix 9 of the Joint Venture: 2.3.6.1079.
Date, time of product manufacture
Name of products, dishes
Organoleptic evaluation, including assessment of the degree of readiness of the product
Permission to implement (time)
Responsible executor (full name position)
FULL NAME. the person who performed the marriage
Note

The marriage journal is drawn up accordingly: it is numbered, laced and certified with the signature and seal of the organization. The marriage log is kept by the production manager/chef.

All dishes and culinary products produced in public catering establishments are subject to mandatory rejection as they are ready. Food marriage is carried out on a commission basis before the start of the holiday of each newly prepared / sold batch.

The marriage of dishes and finished culinary products is carried out by a commission consisting of at least 2 people, if the enterprise has a health worker, then his participation in the marriage is necessary.

The assessment of the quality of dishes and finished culinary products is carried out according to organoleptic indicators: taste, smell, appearance, color, texture.

Before proceeding with the marriage, you need to study the menu.

Marriage begins with dishes that have a mild smell and taste (soups), and then those whose taste and smell are more pronounced. Sweet foods are tasted last.

Depending on these indicators, products are evaluated:
- perfect,
- well,
- satisfactory,
- unsatisfactory (marriage).

An excellent rating is given to such dishes and culinary products that correspond in taste, color and smell, appearance and texture to this type of product.

The assessment is well given to dishes and culinary products that have one minor defect (undersalted, not brought to the desired color, etc.).

Satisfactory rating is given to dishes and culinary products that have deviations from the requirements of cooking, but are suitable for sale without processing.

An unsatisfactory rating (marriage) is given to products that have the following shortcomings: extraneous taste and smell unusual for products, sharply oversalted, sharply sour, bitter, undercooked, undercooked, burnt, lost their shape, having an unusual texture or other signs that discredit dishes and products.

Evaluation of the quality of dishes and culinary products is recorded in the rejection log (according to the attached form) before the start of its implementation. In case of revealed violations of the quality of dishes (rating "unsatisfactory"), the commission is obliged to remove the products from sale, bring the information to the management of the organization and hold those responsible for the unsatisfactory preparation of dishes and culinary products to account.

Download below the picture a sample of filling out a marriage journal.

File A sample of the form of the finished food rejection log. PDF file, 119 KB

When the technological process of preparing a dish is completely completed, it is necessary to carry out a grading of the finished product. The issuance of prepared food to children is carried out strictly after the sampling by the members of the marriage commission and the determination of its quality assessment.

The sample is taken 15-20 minutes before the distribution of ready-made food.

Who is involved in the marriage of finished culinary products

Composition of the marriage committee:
— Employees of an educational organization appointed by order
- (2 people, a copy of the order must be kept at the catering unit)
- Production manager, or a person replacing him.

Meal Evaluation Criteria

The rating "excellent" is given to such dishes and culinary products that match in taste and color. Smell, appearance and consistency, approved recipe.

The rating “good” is given to such dishes and culinary products that have one minor defect (undersalted, not uniform consistency).

The rating "satisfactory" is given to dishes and culinary products that have deviations from the requirements of cooking, but are suitable for sale without processing.

The rating “unsatisfactory” (marriage) is given to products that have the following shortcomings: extraneous taste and smell unusual for products, sharply oversalted, undercooked, burnt, lost their shape, having an unusual texture or other signs of inconsistency with the recipe of the dish.

Dishes rated "unsatisfactory" (marriage) are not allowed to feed children.

Fixing the results of marriage in the Journal

The results of the marriage are reflected in the "Journal of marriage of finished culinary products".

The form of the journal, according to SanPiN 2.4.1.3049 - 13 (Appendix 8, table 1) and SanPiN 2.4.5.2409 - 08 (Appendix 10, form 2) and the accepted standards of NP SRO APSPSOZ:

date and hour
making a dish

Home / For catering companies / What is culling and how to organize culling control at the enterprise?

What is culling and how to organize culling control at the enterprise?

Marriage #8212; the process of deciding on the conformity of the appearance and taste of products by sampling.

Write-off of products #8212; disposal of products in case of detection of non-compliance with the requirements. For each fact of write-off of products, an act is drawn up (Appendix 1), in which the signatures of the head of the institution (production) and the foreman or head of the shop in which the write-off takes place are mandatory. The employee who allowed marriage at work is familiarized with the act under the signature.

Marriage Commission #8212; an authorized group of employees (production director, production manager, culinary market director).

Scrapbook #8212; a journal in which all checked dishes are noted and each of them is rated.

Bad condition #8212; products of inadequate quality and / or appearance.

Purchase and storage of raw materials

Organoleptic check of purchased raw materials (meat, mushrooms #8212; commission).

Head warehouse. (meat, mushrooms #8212; accepted by warehouse manager, merchandiser, production director)

In case of acceptance of low-quality raw materials, material responsibility lies entirely with the warehouse manager (or with members of the commission accepting raw materials).

Organoleptic check of raw materials sent to the workshops.

In case of damage to raw materials during storage, the material responsibility lies entirely with the warehouse manager.

production stage(responsible #8212; deputy director of production)

Acceptance of raw materials is carried out according to quality and quantity.

Foreman or foreman

After accepting the raw materials from the warehouse, the material responsibility lies entirely with the storekeeper and the production manager, they are financially responsible for the quality and use of this raw material. Meat, chickens, mushrooms, vegetables, fruits are accepted on commission. storekeeper and production manager. The head of production accepts the quality and is responsible on a par with the storekeeper for the quality of raw materials. He has every right not to accept low-quality raw materials in case of non-participation in the acceptance of goods. The storekeeper returns the goods to the supplier or this amount is deducted from the storekeeper's salary.

scrapping of finished products. Taste, color, smell, texture

Products of inadequate quality are subject to write-off. If this happened through the fault of the employee, then the employee on the same day pays the amount of damaged products in retail prices. If the employee is not able to pay this amount, then this amount is issued to him by the accounting department in the form of an advance and is immediately withheld.

scrapping of finished products.

Foreman or foreman, deputy. production director

Before proceeding with the production of a batch of products, it is necessary to check the quality, for this you should prepare a sampler and taste it. The chef, production manager, foreman tastes. / f. After the permission for production is given, the above persons bear full marital and financial responsibility for the quality of this batch of products. After the marriage, a mark is made in the marriage journal. Products with inadequate taste quality must be brought to taste. In the event that bringing to taste is impossible, then this product is written off. If it happened. then the products are bought by the employee who produced the products and by the persons who allowed it. On the same day, the amount of damaged products in retail prices is withheld. If the employee is not able to pay this amount, then this amount is issued to him by the accounting department in the form of an advance and is immediately withheld.

In the production of chopped semi-finished products, minced meat, it is necessary to prepare a sample before manufacturing a batch of semi-finished product, to taste it on commission.

Foreman or foreman, deputy. production director

Re-grading of finished products on the expedition

Products are accepted according to organoleptic characteristics and quantity. In the event of a marriage, a foreman and production manager are invited.

Grading of finished products

An act is drawn up and a decision is made on the return and revision or write-off at the expense of the perpetrator. After accepting the products for the expedition, the forwarder bears material responsibility for storage.

Delivery stage(responsible #8212; driver)

Products with improper appearance are not subject to shipment. Liability for low-quality products lies entirely with the freight forwarder. If the employee is not able to pay this amount, then this amount is issued to him by the accounting department in the form of an advance and is immediately withheld.

Organoleptic grading of finished products

Financially responsible person of the point of sale, barmaid

Products with improper appearance will not be accepted. Side dishes, soups, drinks, main courses, pastries are tasted on the spot. In case of marriage, damage, the products are returned to the expedition. The head of production is invited, an act is drawn up. The culprit pays.

Notes: Local adjustments are being made.

1. If a defect is detected after the sale of products, the manager draws up an act of returning products (Appendix 2). the causes of non-conformity are identified and established. The money paid by the buyer for defective products is returned to the buyer. A copy is taken from the act and transferred to production through the driver.

2. when sending products to a chain of stores, the write-off of products is carried out independently. The act is signed by the director of the store, the administrator of the trading floor, the seller of the Pyshka department and the security officer. The original of the act is transferred to the Pyshka accounting department through the driver, and a copy remains with the store manager. In stores, it is allowed to write off products in predetermined volumes (as a rule, this is% of sold products). Due to the fault of the pr-va, the pr-in is notified within 1 hour.

3. Return of products from the culinary market at the end of the working day:

Meat semi-finished products are returning to the meat shop.

Salads are returned to the cold shop.

Goth. dishes are returned to the hot shop.

All pastries are moved to storage in a refrigerated cabinet on an expedition.

Confectionery products remain in showcases, in the morning the head of the confectionery shop passes and evaluates them.

The production manager draws up a distribution menu taking into account these leftovers.

Workshop ACT

1. Today ___. ____. 200__ at ___ h. ___ min. us:

2. On the basis of the "Internal Rules"

the client _____________________ was returned the amount of ______ rubles. ___cop.

Point of sale manager ________________ /____________ /_______________

Position Signature Full name

Security Officer ____________ /_______________ Buyer ___________

3. On the basis of the "Regulations on the rejection of products and the process of writing off the reject"

hold with __________________________________ ____________________

for causing material damage in the amount of

_________ (________________________________________________) rub. ____ kop.

Signatures: Deputy production director: ____________ / ________________

Acquainted with the act: ____________ /________________

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Brakerage is an organoleptic examination of raw and finished products in the catering department, carried out in order to exclude the entry of poor-quality products into the catering department, the development of food infections and food poisoning in the institution.

Scraping of raw products begins with the study of the accompanying documents of products entering the catering department: quality certificates, invoices. There should not be food products without documents certifying their origin and quality in the catering department. Then the inspection of the products themselves and the containers, the packaging in which they were delivered is carried out. Products must have a look, color, smell, texture - characteristic of each type of product and indicating their freshness and good quality. Particular attention is paid to the acceptance of perishable products to the catering department.

Finished product scrapbook

The container must also be intact, dry, free of mold, rust and other signs of deterioration. After the products are accepted at the catering unit, a mark is made in the raw product rejection log on the date of receipt of the product and, most importantly, on the timing of its implementation (Appendix 49).

Scraping of finished products is a sampling of each type of food that is prepared in the catering unit. It is aimed at assessing the organoleptic properties of food that affect health. It includes, firstly, the definition of cooked, cooked food, which is especially important for large-sized meat and fish products. Secondly, the taste of the cooked food is taken into account. This is especially important when organizing the nutrition of patients: some diets exclude or limit the intake of salt, sugar, fat, etc.

The rejection of raw products is carried out by a medical worker of an institution (in children's, camps, sanatoriums) or a production manager at a catering unit. Finished product grading is carried out by a commission of three people, created by order of the head of the institution. The commission usually consists of production, a medical worker responsible for catering, a representative of the administration of the institution, parents (in schools), a doctor on duty in hospitals. The marriage is free of charge. After it is carried out, a mark is also made in the finished product rejection log with the signatures of the responsible persons. The list of dishes in the magazine should match the menu. In the column "signature" near each dish there must be at least two murals of responsible persons (Appendix 49).

Annex 26

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Finished Products Grading Journal

How to fill out a marriage journal

Appendix 4 to the Instructions on the procedure for sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail trade and public catering establishments

FINISHED PRODUCT QUALITY CONTROL JOURNAL (K-11 FORM)

It is filled in according to the results of technical, chemical analyzes and organoleptic evaluation of the quality of the finished product.

Sampling for analysis and determination of the quality of canned food are carried out in accordance with this Instruction and applicable standards.

Product analysis is carried out according to the indicators prescribed by the sanitary requirements of the relevant standards and specifications for finished products.

Free columns 24 - 28 are intended to record the results of analyzes not indicated in this form.

The journal is maintained by a chemist.

A separate sheet is assigned for each type of canned food.

—————————————————————— Form K-11 Enterprise ________________________ FINISHED PRODUCT QUALITY CONTROL JOURNAL from ___________________ to ___________________ (day, month, year) (day, month, year) ) Name of the finished product _______________________________ ————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————? Chemical Analysis ———+ dry¦ sugar, % ¦fat,¦ve-¦titer-¦mass-¦<…>¦ ¦ ¦ niya ¦ (number-¦ times- ¦botan- ¦mas-¦correspondingly-¦ve- +————+% ¦whether-¦able ¦vaya ¦ ¦ ¦ ¦ana- ¦lo, ¦measures ¦noy ¦sa ¦solution ¦sest-¦in- ¦ob- ¦ ¦chi-¦kis- ¦share ¦ + ¦ ¦liza ¦me- ¦(but- ¦pro- ¦no-¦compo- ¦va,% ¦vert- ¦general ¦ ¦on ¦lot- ¦chlorine-¦ ¦ ¦ ¦ ¦months, ¦measures) ¦induction ¦that, ¦nentov,¦ ¦ny ¦if-¦ ¦pH ¦nost, ¦dov,% ¦ ¦ ¦ ¦ ¦ change- ¦banks¦in physical-¦g ¦% ¦ ¦ ¦honest-¦ ¦ ¦% ¦ ¦ ¦ ¦ ¦ ¦na) ¦ ¦ic ¦ +——-+ ¦ ¦in ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦banks ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ +—+——+——+——+——-+—-+—+—+——+——+——+—-+ —+——+——+——+ +—+——+——+——+——-+—-+—+—+——+——+——+—-+—+—— +——+——+ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ —-+——+——+——+——-+—-+—+—+——+——+——+—-+—+——+—— +——+ ——————————————T——T——T——————————— Re- ¦Sub- ¦ -T————————————+ ¦ ¦ ¦ ¦ ¦nolep-¦po ¦lu- ¦zul-¦writing ¦ ¦ Toxic elements, ¦ ¦ ¦ ¦ ¦ ¦tic -¦conclusion-¦chenie¦tat ¦chemistry-¦¦mg/kg or mg/cu. dm ¦ ¦ ¦ ¦ ¦ ¦kaya ¦chechenie ¦ ¦turn- ¦ka ¦ -+————————————+ ¦ ¦ ¦ ¦ ¦assessment¦degus-¦ ¦tor- ¦ ¦ ¦copper¦ zinc¦holo-¦mercury¦swi-¦cad-¦mouse-¦ ¦ ¦ ¦ ¦ ¦ ¦tac- ¦ ¦ ¦ ¦ ¦ ¦ ¦vo ¦ ¦net ¦mi ¦yak ¦ ¦ ¦ ¦ ¦ ¦ ¦onnoy ¦ ¦ ana- ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦comis-¦ ¦lisa ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦sii ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ -+—-+—-+—-+——+—-+—-+——+—+—+—+—+—+——+—— +——+——+——+ -+—-+—-+—-+——+—-+—-+——+—+—+—+—+—+——+——+— —+——+——+ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ -+—-+—-+—-+——+—-+—-+——+—+—+—+—+—+——+—— +——+——+——

etc. to the end (ruling through 18 points)

Comments:

» How to fill out

How to fill out the finished product marriage log

SP 2.3.6.959-00 "Sanitary and epidemiological requirements for public catering organizations, production and turnover of food raw materials and food products", in which this was fixed, were canceled due to the entry into force on 01.02.2002 of the new Rules.

Paragraph 14.5 of SP 2.3.6.959-00 provided for: the results of production control to assess the quality of semi-finished products, dishes and culinary products are entered in the rejection log. The form of the marriage journal is established by the organization itself - the owner of your cafe.

Finished product scrapbook sample filling in dow

15.1 SP 2.3.6.1079-01 states that the head of the organization must ensure the daily maintenance of the necessary documentation, which includes marriage logs, personnel examination logs for pustular and acute respiratory diseases, a quality control log for frying fats, etc. However, the question arises: a scrap log of what need to be carried out? For example, when catering in specialized institutions for minors in need of social rehabilitation, a marriage register for raw products is filled out, as well as a marriage register for prepared meals (SanPiN 2.4.1201-03, approved by the Chief State Sanitary Doctor of the Russian Federation on March 6, 2003).

Similar logs, in accordance with SanPiN 2.1.3.1375-03, are also issued when catering in medical institutions: a product rejection log and a finished food quality control log (rejection) (form 6-lp).

These logs are filled in by medical professionals. But when catering in preschool educational institutions, a medical worker must make appropriate entries in the marriage journal of ready meals (SanPiN 2.4.1.1249-03, approved by the Chief State Sanitary Doctor of the Russian Federation on March 25, 2003).

Clarification of the client

Good evening! Your answer is generally clear, but. we work only on order - where should I take samples of finished products? From customer meals?

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Regulations of the Ministry of Trade of the Republic of Belarus dated 03.29.1996 ON CARRYING OUT FOOD BROKERAGE at PUBLIC CATERING ENTERPRISES

FOR FOOD BROKERAGE

AT CATERING ENTERPRISES

1. Responsibility for the quality of products manufactured at a public catering enterprise is borne by: the director of the enterprise, his deputy, the head of production, his deputy, process engineer, cooks, confectioners and other workers who manufacture and sell products.

2. Daily quality control of products manufactured at each public catering enterprise (object) is carried out by a grading commission, the composition of which (at least 3 people) is approved by order of the head of the enterprise.

3. The composition of the marriage committee may include: the director of the enterprise or his deputy, the head of production or his deputy, a process engineer, an employee of a technological food laboratory, a cook, a sanitary worker. The chairman of the commission is appointed from among the members of the commission.

4. Representatives of the trade union organization, sanitary workers of the serviced enterprise, institution or educational institution may be involved in the work on the rejection of food at catering establishments.

5. The marriage committee in its activities is guided by the requirements defined by the regulatory and technical documentation for the quality of raw materials and finished dishes and products.

6. The marriage commission checks each batch of ready-made dishes, products, semi-finished products before they are sold. Food marriage takes place in the presence of the manufacturer (chef, confectioner, etc.) of the product.

7. Portion meals are controlled by the head of production or his deputy, the foreman cook periodically during the working day.

8. When controlling the quality of finished products, the grading commission should pay attention to the compliance of the cold processing of raw materials, taking into account its type and physical condition, with the requirements of the current regulatory and technical documentation, compliance with the requirements of the Collection of recipes, technological instructions, technological maps, etc. the correctness of the technological process (temperature and time), the sequence of heat treatment, the laying of raw materials.

The scrapping commission determines the actual weight of piece products, semi-finished products and individual components, conducts an organoleptic (sensory) assessment of food quality, and makes suggestions to improve the taste of dishes.

9. After checking the quality of finished dishes (products), the grading commission checks at the distribution site the correct storage of food, the availability of the necessary components for processing, dispensing dishes, and the temperature of their dispensing.

10. Organoleptic assessment of the quality of each batch of manufactured products is carried out according to a five-point system.

To obtain objective results in the organoleptic assessment of food quality, each of the indicators - appearance, color, smell, taste, texture - is given the appropriate ratings: 5 - excellent, 4 - good, 3 - satisfactory, 2 - bad.

Based on the ratings for each indicator, the rating of the dish (product) in points is determined (as an arithmetic mean, the result is calculated with an accuracy of one decimal place).

Five points are given to a dish (product) that is fully prepared in accordance with the recipe and production technology and corresponds to a high quality product in terms of organoleptic characteristics.

To evaluate a dish (product) by organoleptic indicators of 4 points, slight deviations from the established requirements are allowed depending on the type of dish (product).

A dish (product) rating of 3 points indicates more serious violations of the dish (product) preparation technology, but allowing its sale without processing.

If during the organoleptic evaluation of a dish (product) at least one of the indicators is estimated at 2 points, then the product is not subject to further evaluation, as it is rejected and removed from sale. There may be cases of destruction of products after an additional examination by its commission.

If necessary, the products are sent for research to a technological food or sanitary food laboratory.

11. Each group and type of dish (products) has specific properties and an indicator corresponding to them. For example: an important indicator of the quality of meat dishes, along with taste and smell, which affect other properties, in the overall assessment is consistency. According to this indicators, the meat (piece) should be soft, easily cracked, juicy. The consistency of minced meat products should be elastic, loose, juicy. A smeared consistency indicates the use of fresh bread or an overestimated amount of it. Dishes from offal should first of all be characterized by a fresh smell and a pleasant (fresh) taste typical of this species.

The defining indicators of fish dishes are taste, smell and texture. The consistency of the fish should be soft, juicy, but not crumbly. Boiled fish should have a characteristic taste of this species, with a pronounced aftertaste of vegetables and spices, and fried fish should be pleasant, with a slightly noticeable aftertaste of the fresh fat on which it was fried.

When determining the quality of salads and vegetable snacks, attention should be paid to the consistency that characterizes freshness, since it is associated with a high nutritional, especially vitamin value. When evaluating, it is also important to pay attention to the color and appearance of vegetables, indicating the correct storage and processing.

The main indicator for determining the quality of soups is the taste, determined by the concentration of flavoring substances, which is formed when using a specified amount of basic products, spices and seasonings. in dressing soups, which include flour sauteing, the liquid part should not be stratified, slightly condensed, without lumps of brewed flour. For transparent soups, the color of the broth, its transparency and the consistency of the side dishes, the products of which should be soft, but retain their shape, are of primary importance.

12. A public catering enterprise is obliged to have a marriage log of the established form.

The marriage log records: serial number of the batch of dishes (products), or order number: name of dishes, products with quality comments, time of manufacture and marriage, specific comments on product quality, evaluation of dishes (products) in points, last name, first name , patronymic of the cook who prepared the dish (product). Products and dishes that do not have deviations from recipes and technologies comply with the conclusion: The rest of the batches of dishes and products according to the menu, assortment list are available, tested, meet the technological requirements and recipe and are rated at 5 points. Products that do not have deviations - The remaining batches of products are tested and comply with the requirements of GOST, TU and current recipes.

13. Entries in the marriage journal are certified by the signatures of all members of the marriage commission. The chairman of the marriage commission is responsible for maintaining the marriage journal.

14. All violations of the technology of cooking are discussed with the workers of the production, workshop during the culling. Persons who have committed violations of the norms for laying products, technology, marriage in the preparation of dishes, culinary and confectionery products are held liable in accordance with the legislation of the Republic of Belarus.

Journal of registration and control of the operation of an ultraviolet bactericidal installation, form UB

Journal of registration and control of the operation of a bactericidal installation - a journal of the established form, corresponds to the form of Guidelines 3.5.1904-04 The use of ultraviolet bactericidal radiation for indoor air disinfection, on the cover (title page) of which is indicated more