How to fill out the MARRIAGE JOURNAL correctly!!!

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2. Keeping a reject log

   The scrap log must be numbered, laced and signed.

   Food waste in enterprises Catering

   1. All dishes and culinary products produced in public catering establishments are subject to mandatory rejection as soon as they are ready. Food scrapping is carried out before the start of release of each newly prepared batch.

   2. The selection of dishes and finished culinary products is carried out by a commission consisting of the director of the enterprise, the head of production, and the cook-foreman.

   When carrying out rejection, they are guided by the requirements of technical specifications, technical specifications, regulatory documentation for semi-finished products, ready meals and culinary products.

   3. The assessment of product quality is entered into the rejection log (according to the attached form) before the start of its sale. If food preparation technology is violated, the commission is obliged to remove products from sale and send them for modification or processing, and, if necessary, for research in a food laboratory.

   4. Each public catering establishment is required to have a rejection register. The scrapbook must be numbered, laced and

   sealed The production manager keeps a reject log.

   5. The director of the enterprise (chairman of the rejection commission), the production manager and the cooks preparing the products are responsible for the quality of food.

   6. The quality of dishes and finished culinary products is assessed based on organoleptic indicators: taste, smell, appearance, color, consistency. Depending on these indicators, the products are rated - excellent, good, satisfactory, unsatisfactory (defective).

   Excellent evaluation 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 provided for by the requirements.
   The assessment is given well to dishes and culinary products that have one minor defect (under-salted, not brought to the desired color, etc.).
   A satisfactory rating is given to dishes and culinary products that have deviations from culinary requirements, but are suitable for sale without processing.
   An unsatisfactory rating is given to dishes and culinary products that have the following defects: extraneous taste and smell not characteristic of the products, sharply over-salted, sharply sour, bitter, undercooked, undercooked, burnt, lost their shape, having an unusual consistency or other signs, discrediting dishes and products .

   7. The assessment of the quality of dishes and culinary products is recorded in a journal established form and is signed by all members of the commission. The assessment of the quality of dishes and culinary products as unsatisfactory, given by the rejection commission or other inspectors, is discussed at production meetings of enterprises and at culinary councils.
   Persons guilty of unsatisfactory preparation of dishes and culinary products are held liable financially and in other ways.

   8. To determine the correct weight of piece finished culinary products and semi-finished products, 10 servings of each type are simultaneously weighed, and cereals, side dishes and other non-piece dishes and products are weighed by weighing 3 portions taken when dispensed to the consumer.

3. Date, time of preparation, name of the dish, rating, shortcomings, who cooked.

Rejection is necessary at any food service enterprise, since without it it is impossible to make further sales and provide services. Rejection is the process of checking the quality of goods and their compliance with all necessary standards.

During the inspection, the integrity of the packaging, the suitability of the product, and the presence of defects are checked.
Braquerage finished products

The inspection is carried out by control authorities or brokers. Rejection of products is carried out in accordance with the regulations on the rejection of prepared food products on a daily basis.

To pass the screening, you must:

• Use quality products for cooking.
• Correctly draw up regulatory and technical documentation, since the development of dishes directly depends on this.
• Recipe development, cooking technology and their strict observance.
• Correctly calculate the mass of the dish when leaving.
• Strict adherence to standards at every stage of preparation.

If these standards are strictly observed, problems and modifications will never arise during rejecting.

Food products supplied to the catering unit must meet quality standards, which must also be presented in the appropriate documentation.

Rejection of products

Rejection of products is carried out as follows:

• To begin with, the entire selection committee reviews the presented menu, look at the technological and calculation cards, determine the mass of each dish.
• To determine the level of quality, each finished dish is checked through organoleptic indicators, that is, the taste, smell, consistency, color, and general appearance are carefully checked. Based on the results obtained, each dish can be assigned a rating of “excellent”, “good”, “satisfactory” or “unsatisfactory”.
• A dish that has significant shortcomings is given an “unsatisfactory” rating. They can be expressed in the presence of a bad, atypical smell or taste for the dish, lost shape, undercooking or burntness. Such dishes are rejected and, as a result, it is sent for revision (if it can correct the problem), or is completely rejected with the necessary report being drawn up.
• A “satisfactory” rating is assigned to dishes that may be suitable for sale without modifications or processing, but with the presence of not so significant shortcomings.
• A “good” rating will be given to those culinary products, which were prepared completely in accordance with the recipe, with the correct taste, but having small flaws, for example, in design.
• An “excellent” rating will be given to a dish that fully meets the requirements and prepared according to approved technology.

Rejection journal

A reject journal is a journal where all the dishes that have been tested are noted and each of them is assigned a rating.

Such a log must be present at every food establishment and used daily when carrying out grading.

For each tested dish, not only is a rating given, but also written a brief description of dishes, made on the basis of its testing and the obtained organoleptic indicators.

The person responsible for the rejection log is the production manager.

What requirements does the rejection commission check?

First of all, the rejection commission checks the organoleptic indicators, since thanks to them you can quickly and accurately check the quality of the product.

Organoleptic control of products

The organoleptic characteristics of a dish, as already mentioned, include its appearance, smell, consistency, and taste.

There are indicators that are unique to certain dishes:

• For tea and jelly it's transparency;
• for any meat or fish dish– its cross-sectional appearance;
• for bakery products crumb condition.

Appearance

This includes the visual impression that we get when looking at this dish.

Appearance is very important in cooking, because if the dish is unattractive and doesn’t look appetizing, then you won’t want to eat it.

Therefore, the external aesthetic appearance of the prepared dish is a guarantee that people will buy it, want it, and it will pass the rejection commission at least according to this indicator.

If the dish is out of shape, it is deformed, the food has acquired a color unusual for a fresh dish - this only indicates that the storage rules or recipe were violated.

Smell

We smell when our olfactory receptors are stimulated.

It is sometimes called aroma when it is the natural, natural and fresh smell of fruits, spices, milk (natural products).

If during the inspection an atypical odor for the product being tested is detected– this serves as a reason to check expiration dates, spoilage of products, and compliance with cooking technology.

Taste

Taste qualities are checked for quantity - intense or non-intense taste.

And also on the subject of quality, what taste is characteristic of the food product - bitter, sweet, salty, sour.

Consistency

The concept of consistency includes many indicators.

The product is tested for elasticity, hardness, liquid, plasticity(determined by fingertips).

When eating food, the following indicators occur: astringency, fibrousness, crumbliness, uniformity, juiciness, friability.

Astringency is a sensation that occurs as a result of the surface of a product being pulled together. The appearance of dryness in the oral cavity is characteristic.

Fiber is perceived as hardness, but it gives resistance and difficulty in chewing food. Typical, for example, for meat.

Crumbliness and friability inherent in baking (crumbly dough).

Uniformity– the prerogative of sauces and creams.

Juiciness gives a liquid taste when eating food.

Organoleptic testing of the dish

This check must be carried out under the correct conditions:

• The room should be well lit, preferably in a natural way (in order to correctly determine the state of the product’s appearance, which can be distorted under artificial lighting).
• The room must be well ventilated, There should be no foreign odors present.
• The marriage commission is obliged to know and follow the rules accordingly sampling from the entire batch of tested products that should be sent for sale.

Determination of the average weight of dishes

In order to determine the average weight of dishes taken during distribution, the commission weighs three portions separately from each other, they are summed up and divided by three.

There should be no deviations from the norm, specified in the recipe, but there is a normal deviation, which is +/- 3% of the norm.

If the rejection commission has doubts about the quality of the product being tested and compliance with accepted technological processing standards, they decide to send the product for more detailed analysis to special laboratories.

There, again, the quality of the product is checked in several stages. Used as simple ways and with the use of chemicals. If a product does not pass laboratory testing, it is immediately removed from production.

conclusions

1. Rejection is carried out daily at any catering establishment, the results of which are recorded in the rejection journal.
2. Rejection identifies defects and non-compliance with standards or confirms quality cooked dish.
3. The grade that was assigned to each dish is recorded in the rejection journal. subject to verification. In addition to ratings, a brief description of the organoleptic characteristics of the product is written.
4. The rejection commission carries out organoleptic control of products, which determines indicators such as smell, consistency, appearance, taste.
5. The culling must be carried out in a suitable room to avoid distorted results. Artificial lighting and unnecessary odors will prevent you from correctly assessing the condition of the product being tested.
6. When rejecting, the average weight must be checked dishes.
7. If the screening commission is not sure about a dish, it considers which cannot fully determine its quality, then the dish is sent for more detailed laboratory analysis.

In order to successfully complete daily rejection, you must follow certain rules:

1. Firstly - fresh food rule. All products are purchased and stored before being used. When purchasing, you also need to check the product for quality, look at the expiration date, integrity, and main characteristics. After purchase, it is necessary to ensure that any product is stored correctly and appropriately for each.
2. Secondly - correct storage. To ensure that food does not spoil, temperature conditions must be normal everywhere, ventilation must be present, and dampness must not be allowed.
3. Third - compliance with the commodity neighborhood rule. Each product must have its own place and its own environment, then everything will be as it should be.
4. Fourthly - compliance with sanitary and hygienic standards. This is the most important rule, first and foremost. The premises of the food establishment must be processed and disinfected in accordance with sanitary and hygienic standards.

Rejection of finished products is a check of their compliance with certain requirements, incl. terms of supply contracts. To carry out defect testing, an organization can maintain a quality control log of finished products. Rejection of finished products can be carried out by an organization either voluntarily, on its own initiative, or mandatory (for example, by public catering organizations). We will tell you how to fill out a reject log of finished products in our consultation.

Rejection log of finished products: sample filling

Let's consider a sample of filling out a logbook for rejecting finished products in a catering organization. Indeed, for such organizations, maintaining a reject log is mandatory (clause 3, article 39 of the Federal Law of March 30, 1999 No. 52-FZ, clause 15.1 SP 2.3.6.1079-01, approved by Resolution of the Chief State Sanitary Inspector of the Russian Federation dated November 8, 2001 No. 31).

Daily maintenance of reject logs is ensured by the head of the organization. Rejection of food is carried out before the start of release of each newly prepared batch (Clause 1 of the Regulations on Rejection, Appendix to the letter of the Ministry of Trade of the RSFSR dated 08/21/1963 No. 0848). The quality of dishes and finished culinary products is assessed based on organoleptic indicators:

• taste;
• smell;
• appearance;
• color;
• consistency.

Depending on these indicators, the following ratings are given to products:

Depending on the industry affiliation and departmental subordination, there are, in particular, the following approved forms of rejection registers:

• Journal of control over the quality of prepared food (brakeage) (form No. 6-LP for the organization of therapeutic nutrition in medical institutions, approved by Order of the Ministry of Health dated 05.08.2003 No. 330);
• Appendix No. 5 to 2.4.4.3155-13 - for stationary organizations for recreation and health improvement of children);
• Journal of rejection of finished culinary products (Appendix to SanPiN 2.4.1.3147-13 - for preschool groups located in residential premises of the housing stock);
• Logbook for rejecting finished products (Appendix No. 7 to 2.4.4.3048-13 - for children's tent-type camps);
• Journal of rejection of finished culinary products (Appendix 10 to 2.4.5.2409-08 - for general education institutions, institutions of primary and secondary vocational education).

In general, the forms of rejection logs are characterized by unity in the reflection of certain information and can be presented in the following form:

Finished product rejection log:

The rejection commission usually includes the head of the enterprise, the production manager, a cook, and a sanitary doctor (if available). A specific list of persons on the rejection commission is approved by the organization.

Rejection journal- a journal in which notes are made about everyone
proven dishes, with a quality assessment for each dish or
product.

What requirements does the rejection commission check?:

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

It should be noted that the final quality of ready-made dishes is
enterprise, will initially develop:
1 - from the quality of products entering the enterprise;
2 - formed at the stage of dish development which should be accompanied
regulatory and technical documentation;
3- development of a dish recipe and its technology;
4 – formed at all stages of production from technological process cooking before
sales of products.
To provide High Quality manufactured products
strict adherence to technological disciplines is necessary,
prescribed in the regulatory and technical documentation, strict
compliance with the quality of execution of not only 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 and fish dishes - cross-sectional view; for bakery
products - crumb condition.

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

Smell- a sensation that occurs when the olfactory senses are stimulated
receptors. Acceptable for ready meals or semi-finished products
such indicators as: Aroma – natural attractive
odor characteristic of the raw material. Bouquet - smell,
formed during the technological process
food processing.

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

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

Taste- sensations that arise when the taste senses are stimulated
receptors. Quality type - sweet, salty, sour,
bitter. Quantitative type – intensive, non-intensive.

Organoleptic testing of the dish carried out well
lit room. Lighting should be natural
since with artificial color the color may be distorted
product, this is very important if differences in shades are detected
colors appearing for example in meat or fish
semi-finished products. Also, the room where the inspection is being carried out is not
foreign odors must penetrate, which can also
influence the assessment of the quality of the dish.

Secondly, the rejection commission must know and comply with
rules for sampling from a general batch of public products
food that is sent for sale.

Piece or portioned products are selected from different
baking sheets and weighed 10 pieces on the scales. If at
when weighing, the total weight of the products turns out to be below the norm,
The weighing is rechecked again. More products
weighed individually.

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

In this case, the average weight of dishes should not deviate from
food yield standards according to the recipe. Permissible deviation in
the weight of one dish from the norm is no more than +/- 3%.

If the rejection commission has doubts in freshness
or in compliance with the recipe, the dish is sent to
laboratory analysis.. All this is recorded in the sampling report,
if the dish is not assessed satisfactorily, the batch is removed from
implementation, and a corresponding entry is made in the act.

Sampling of first courses cooked in cauldrons:

The contents of the boiler are mixed well, take at least
five servings of soup into a separate clean pan, pour into
plates and one portion is selected. Soup control sample
selected without sour cream and meat. If during verification
a violation of the recipe of the dish or its technology has been identified
preparations, analysis of the control sample will determine
who committed the violation: the cook who prepared it
dish, or dispenser.

When sampling milk soups and hot drinks with milk,
A sample of the milk used for preparation is taken.

All samples sent for analysis to the laboratory
must be packaged in tightly sealed containers
lids, the cans are wrapped in paper and tied
twine. The containers with samples are sealed. A selection of ready-made dishes
is formalized by the corresponding act.

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PS . All materials for preparing your own catering production can be found by following this link:

Rejection - control of products in public catering: 105 comments

1. Lyudmila

   They wrote to us in the instructions that we still need to carry out the rejection of semi-finished products every day, they didn’t argue. What happens, we need to first paint each cutlet and bun in its raw form, and then in the finished form? I understand that this can be done with a small assortment, but when It's big enough, what should I do?

2. admin Post author

   Hello Lyudmila.
   If I understand you, at your enterprise the procurement shops produce semi-finished products for future use. Look at the recording
   
   If there is a large personal workload, assign responsibility for the workload to the shift leader, the foreman.
   

3. Irina

   Is it necessary to keep a reject log for frozen meat? which has a shelf life of 6 months or for frozen fish a shelf life of 12 months. products are in warehouse

4. Alexander

   But this book - “One day before the commission ...” - does it contain templates for the necessary logs (bragging, daily medical examination, accounting for deep-fried 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 that describes working with documents and drawing up a long-term menu in preschool educational institutions and educational institutions? Thank you in advance.

7. Dilya

   Good afternoon. We sell finished products in the buffet, tell us, do we need a reject register? An agreement has been concluded with the 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 rejection and fill out a rejection log. Thank you!

   • admin Post author

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

9. Tatiana

   At the factory, the organization prepares food in the canteen under an agreement with its staff. Can a medical professional be involved in quality control of prepared food and on the basis of what documents? Voluntary or forced? After all, the medical office has its own work...
   Thank you.
   Sincerely,

10. Irina

    Tell me, for which products should a storekeeper keep a reject 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 workshops, does it also need to keep a reject log for the supplied raw materials?

    • admin Post author

      Hello Andrei.
      The whole subtlety of the work of small cafes lies in large quantities refrigerators and cold rooms.
      As a rule, you probably have a lot of semi-finished products - either your own production or purchased.
      In addition to maintaining a log of finished products, you must keep a log of semi-finished products, in which you enter:
      production date
      Name
      Quantity
      Implementation date
      The remainder, if any.
      Be sure to keep a notebook of temperature conditions in refrigerators. In which you enter all the refrigerators in production and enter the control temperature in the refrigerators every day.
      It should be noted that each product in production must be subject to inspection and recording in the appropriate logs.
      Sincerely, Alexandrovich Larisa.

12. Irina

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

13. Victoria

    Good evening. Tell me, working in a school canteen (manager), can I keep a journal of finished product rejection in electronic form? I keep it; I don’t have a dietician. Wouldn’t this be a violation of sanitary regulations?

14. Zhanna

    Hello! Tell me which logs should be filled out by a process engineer or technologist. And describe step by step the work of these specialists.

15. Elena

    Dear Larisa! I sent you a question by email, but for some reason I didn’t receive an answer. I have read almost all of your articles - very clear and informative, you are great. I want to order your book “One day before the 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 confectionery shop and restaurant. Should I or the production manager fill out the reject log?
    Please answer me.

16. Alexander

    Good afternoon. Please respond by email to the comment published on September 16, 2015 (written by Elena) regarding the rejection of restaurant dishes in a single copy. Thank you in advance.

17. Irina

    Hello, please answer, if frozen meat is thawed, chopped into pieces and re-frozen, am I not violating the quality of the product as it should be? And another question, how many hours can cut sausage and cheese be stored?

18. Irina

    Another question interests me, I work as a storekeeper at the central district hospital and my chief nurse asks for some kind of magazine on how to take food as a cook, to be honest this is the first time I’ve heard of this, they take food from the menu and sign it on the menu .

19. Irina

    Tell me, should veterinary certificates for meat, etc. products be brought with each arrival of food, or is one certificate acceptable for a year?

20. Julia

    Good day! In Educational institution Do you need to enter all products into a reject log? or is there a list?

21. Elvira

    Please tell me who should carry out the grading of raw products in the food department, in 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 receiving the products.
      If products arrive at the warehouse, then the storekeeper. If the products come directly to the canteen pantry, then the production manager. In this case, a log of control of incoming raw materials must be kept, which includes:
      date
      Product name
      Invoice No.
      Result of organoleptic evaluation
      Deadline for implementation
      Date of actual implementation
      Signature.
      Sincerely, Larisa Alexandrovich.

22. Lesya

    I am a paramedic, I work at a college. This year private owners came to our college and rented a canteen. My question is, should a social worker sign in a marriage register and evaluate the quality of the dishes? When I came to the dining room, I felt like medical worker I didn’t even leave a place for recording. I took the inspection, assessed the quality of all the dishes and signed after each dish.

23. Irina

    May I know who should keep a reject log of finished products in a rural school canteen? There is no cook or responsible nutrition teacher, there is no production manager, because... rural school (146 children). Is it necessary to keep a reject log for finished products in the buffet?

24. Vladimir

    Hello. Is it necessary to keep a reject log in a restaurant? E

25. Olga

    Hello! Please tell me. If the storekeeper released food from the warehouse on the 19th, and the cook prepared ready-made dishes from these products on the 20th. In the reject journal for recording raw perishable products, what number should be set as the date of actual sale?

26. Inna

    Good afternoon! I have a question of this nature: retail network gas stations are organizing a new food offer service.
    Gas station employees prepare frozen p/f in ovens (puff pastries), and also prepare hot dogs on grill modules, which are delivered to outlets also frozen. Frozen products are stored in freezers. Own production No. What documents does an organization need to maintain to avoid comments from Rospotrebnadzor? Do you need a reject log?

27. Love

    Hello! I have two questions.
    1. The school has a boarding school and group half day(essentially the same kindergarten, but children are picked up at 17.00 and there is no dinner). Thus, one canteen prepares lunches for the school, the second provides food for children living in the boarding school and kindergarten students. How many rejection commissions should an institution have? (school, boarding school and kindergarten are one legal entity)
    2. The secondary school (secondary school) has a branch - a general education school (GS). these schools are one legal entity, but are located in different localities. both schools have canteens. Should there be one marriage commission or two?

28. Catherine

    Hello. I work in a rural school, the head of the farm. The medical sister was laid off and now they say that I must keep all the logs and monitor the schoolchildren’s nutrition. What should I do?

29. Marina

    Hello, I work in a hospital as a nutrition nurse. Please clarify. The reject log for the commission is filled out in advance for the whole day or directly at the hour of taking samples of finished products for delivery to the departments.

30. Svetlana

    Good day!
    Please tell me the answer to this question. We offer delivery (rolls and pizza). We sell about 350-400 dishes per day, an assortment of 165 dishes and about 100 types of semi-finished products. Do I need to enter a reject for every dish sold? For example, if we sold 20 Philadelphia rolls per day: should we record the rejection for this roll once or 20 times? It’s just that if you write every dish, you won’t have enough time for anything else. Maybe this process can be optimized somehow. Thank you in advance.

31. Alexandra

    Good afternoon We have a cafe that produces shawarma, chizurma, hot dogs, etc. How to fill it out correctly? Do I need to buy a ready-made reject magazine, or can I print it out, lace it up and number it?

32. Marina

    Hello, please tell me I work as a storekeeper in kindergarten and honey my sister says that I should fill out a reject log for perishable items (sour cream, cheese, sour milk, etc.) Is this correct?

The concept of rejection is the testing of manufactured products by production and public catering establishments before sale. Qualitative assessment production is carried out by a locally appointed commission. All conclusions and comments are entered into the finished product rejection log; a sample of the filling can be viewed here.

Based on the Resolution of the State Chief Physician of the Sanitary Service of the Russian Federation No. 20, No. 4303, as well as the provisions of SanPiN, mandatory control of finished products is required before they are sold to consumers. This is especially strict for meals in preschool and school institutions.

The results of product samples are entered into a rejection journal, which consists of pages with columns where the following is written:

1. Exact cooking (release) time.
2. Name of product (dish).
3. Date of implementation of the defect control.
4. Conclusions of organoleptic examination and sufficient readiness of the product.
5. Implementation and use decision.
6. Visas of commission members.
7. Addition (in the form of a note).

The reject log is prepared by filling out the appropriate columns, numbering, visa and the seal of the enterprise. The document must be laced and stored with the production manager. You can view a sample of filling out a reject log for finished products here.

The production rejection log confirms the enterprise’s intention to carry out quality control. Instead of a specialized commission in the field of catering, the senior cook (pastry chef) is allowed to carry out screening and fill out a magazine of the established form. The employer grants this right to the kitchen worker in accordance with the qualifications, professional qualities and the corresponding rank.

The cook personally tastes the dishes and records the data on organoleptic indicators in a journal, certifying them with a personal signature.

The quality of dishes does not always depend on the professionalism of the chefs. The purchased products, their freshness, compliance with shelf life, recipes, and compliance with technology standards are of great importance.

Important! When inspecting catering establishments, Rospotrebnadzor representatives always first ask for a rejection log.

Characteristics of the rejection process

Products are checked by taking a sample or laboratory analysis. So, for example, before serving a dish to the consumer, 15-20 minutes before the food is served, a sample must be taken. Organoleptic indicators are entered into a rejection register and recorded in it, indicating all the necessary requirements.

The organoleptic requirements of products include the relationship between appearance and taste. During the grading process, technology and costing are also studied.

The product is weighed, attention is paid to consistency, appearance (external and cut), smell, taste, transparency. This applies not only to dishes from the catering department, but also to products of all types, including semi-finished products. When checking, the ratings are given: 5, 4, 3 or 2. An unsatisfactory rating prohibits acceptance of the product, it is removed from production and sales by the rejection commission.

When conducting an inspection, there may be a need for laboratory tests, which members of the commission notify by making an entry in the sampling report. Products for laboratory testing are packaged in tightly closed containers, wrapped in paper, tied with twine and sealed.

A negative test response is grounds for removing products from sale. This fact must be recorded in the reject log.

Control over the quality of food preparation, the release of finished products and the release of semi-finished products can be departmental, administrative and personal. The first includes a special commission created at the enterprise. Personal inspection is carried out directly by the employer himself or by manufacturers directly on site. Administrative control is carried out by the production manager. During the working day, quality control is carried out by foremen.

The rejection commission itself includes (Letter of the Public Catering Administration No. 7-3/8-867) in small enterprises: the director and production manager, a senior cook in the team, a health worker. In large industries, the following persons also include: a process engineer, a laboratory worker, a cook or a pastry chef highly qualified, a sanitary station employee (or a member of the production sanitary post).

Important! The composition and number of members of the rejection commission is approved by order of the management, including the people's control group, as well as trade unions.

Legal nuances

Despite the fact that there are no direct regulatory instructions on working with rejection logs in the Rules SP 2.3.6.1079-01, clause 15.1 of these provisions directly states that it is necessary to maintain daily documentation on the preparation and release finished products, control the quality of frying fats.

These requirements apply to ready-made batches of food, drinks, confectionery, cheese, sausage, dairy and other types of products, as well as semi-finished products.

Clause 1 of the joint venture recommends in public catering sampling and evaluation as each portion of products is prepared, produced according to demand and sales (clauses 8.3, 9.1). Recording in the journal must be carried out in accordance with all the rules and signed by authorized persons - the manufacturer and the inspector (Letter of the Ministry of Trade No. 0848).

The form of the rejection log is provided for by the standards of NP SRO APSPOZ, as well as SanPiN:

• 4.1.3049 – 13 (Appendix 8, table 1);
• 4.5.2409 – 08 (Appendix 10, form 2).

The algorithm of action of the Rospotrebnadzor inspection service when conducting rejection commissions is based on Appendix 15 of Rospotrebnadzor Order No. 220.

If the inspection process reveals a product of inadequate quality, it is brought to the required condition. If this is not possible, then persons who damaged the product and violated manufacturing rules will compensate for material damage from their personal income.

Important! Ensuring the quality of manufactured products must be carried out in accordance with strict adherence to technological disciplines and the manufacturing process, technical documents.

Conclusion

A waste log is an important element of monitoring the products a person consumes. It is necessary to control the process of cooking and semi-finished products in order to protect your health from unnecessary problems.