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Rejection log of finished products in the dhow. Food department magazines

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:

Assessment of the quality of dishes and finished culinary products Under what condition
"Great" Compliance with taste, color and smell, appearance and consistency, approved recipe and other indicators provided for by the requirements
"Fine" There is one minor defect (under-salted, not brought to the desired color, etc.)
"satisfactorily" There are deviations from culinary requirements, but are suitable for sale without processing
"unsatisfactory" (marriage) There are the following disadvantages:
- extraneous taste and smell unusual for the products;
— sharply over-salted;
- sharply sour;
- bitter;
- undercooked;
- undercooked;
- burnt;
- lost their shape;
- having an unusual consistency;
- other signs discrediting dishes and 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.

When the technological process of preparing a dish is completely completed, it is necessary to carry out rejecting of the finished product. The distribution of ready-made food to children is carried out strictly after a sample has been taken by members of the screening commission and its quality has been assessed.

The sample is taken 15–20 minutes before serving the finished food.

Who is involved in the rejection of finished culinary products?

Composition of the rejection commission:

Employees of the educational organization appointed by order

- (2 people, a copy of the order must be kept in the catering department)

The production manager or his replacement.

Food evaluation criteria

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

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

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

A rating of “unsatisfactory” (defective) is given to products that have the following shortcomings: foreign, unusual taste and smell, sharply over-salted, undercooked, burnt, lost their shape, having an unusual consistency or other signs of non-compliance with the recipe of the dish.

Dishes rated “unsatisfactory” (defective) are not allowed for feeding children.

Recording the results of rejection in the Journal

The results of the rejection are reflected in the “Journal of Rejection of Finished Culinary Products”.

The form of the journal, in accordance with 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 ASPSOZ:

Results of organoleptic evaluation and

Signatures of members of the marriage

Note<*>

Yield of finished dish, g

Results of organoleptic evaluation and degree of readiness

dish, culinary product

Signatures of members of the marriage

Note<*>The facts of the ban on the sale of finished products are indicated.

Temperature of food before serving

Tomato salad

good (not too salty)

satisfactory (boiled apples, cloudy color)

Issuance is allowed (cabbage soup from fresh cabbage is salted)

Baking with sugar<**>ready product

Dispensing boiled milk is prohibited

Dispensing is allowed (a new batch of boiled milk has been prepared)

The first batch of boiled milk “curdled”

If a finished dish is rated “good” or “satisfactory,” then the identified defects must be indicated in parentheses, next to the rating in the column “Results of organoleptic evaluation and degree of readiness of the dish, culinary product.”

If the defects of the finished dish can be eliminated, then this information is written in parentheses, after the phrase “Issuance is permitted” in the column “Permission to sell the dish, culinary product.”

If a finished dish is rated “unsatisfactory” (defective), then the facts of prohibition for the sale of the finished dish are indicated in the “Note” column.


Braquerage is thorough and serious testing of food products. Each production batch is subjected to it. The purpose of such a procedure is to monitor compliance with the standards for the production of food products regulated in the Legislation of the Russian Federation.

Each inspection begins with an assessment of the organoleptic characteristics of the product. Sometimes the quality of the finished product is influenced not only by the cooking staff, but also by other factors no less important in the production process:

  1. Qualitative characteristics of purchased raw materials- products for cooking.
  2. Compliance Monitoring normative and technical literature throughout the entire preparation stage.
  3. Preliminary recipe development, according to which the culinary process will be carried out.

Control over organoleptic characteristics


Indicators by which it is carried out:

  1. In accordance with the main indicators: about the existing consistency of the product, assessment of the characteristics of the external data of the dish, by the smell of the product, taste data.
  2. By properties of additional value: especially for fish and meat dishes, an assessment is carried out on the cut - its appearance is checked, for teas and jelly-like substances - the degree of transparency is analyzed, in bakery products special attention is paid to the crumb of the product.

Requirements for organoleptic testing:

  1. The room chosen for the procedure must have high-quality ventilation or be thoroughly ventilated. During the procedure, foreign odors should not interfere with the analysis.
  2. It should have a good lighting system, close to the natural environment, but preference is given to the direct natural type of lighting. This is necessary for the correct assessment of the external data of the product, which may be distorted under the influence of artificial light sources.
  3. Members of the rejection commission are required to have knowledge and follow the rules in the field of sampling from a batch of goods under inspection.
  1. Marketable condition. It can be used to determine violations in storage, transportation and manufacturing conditions. Also, very often the external indicators of a stale product change.
  2. Smell. If the smell is not pleasant to the senses, then such a product cannot be called quality.
  3. Taste data. One of the main parameters. All flaws and errors during preparation are most often identified at this stage.
  4. Consistency- This is, first of all, control over compliance with manufacturing technology.

In addition to analyzing the indicators and characteristics, the products are weighed and the average weight is determined.

In order to determine the average weight, you need to take three servings of food and weigh them. Then divide the result by 3. There should be no deviations from the established standards, but + or – 3% error is acceptable.

At the end of the inspection, based on the data obtained when analyzing indicators of organoleptic properties, members of the commission give ratings.

Great– rating of the highest category. This result is the maximum possible and every cook dreams of it, but it is rarely achieved provided that all specified and regulated sanitary and technical standards (STN) are observed.

In the production process of such enterprises, the recipe content is strictly observed. Dishes with such a rating must be impeccable in all organoleptic parameters - color, smell, consistency, taste and appearance.

Fine– this is still a good estimate. Chefs who have received this rating strictly adhere to the recipe data and follow the cooking technology. The product has good taste, but it still has minor drawbacks.

List of deviations, of minor importance:

  1. There is no golden brown crust on the product or it is not in a pronounced form.
  2. The product was cut incorrectly.
  3. The dish tastes either over-salted or under-salted.
  4. Fat in broth or soup does not have a distinct color.

Grade satisfactorily– such products are allowed for sale, despite the existing shortcomings:

  1. Failure to follow the cooking recipe. For example, a violation committed in the ratio of the used ingredients included in the product.
  2. The presence of an odor or taste of a foreign nature, but not significantly affecting the quality.
  3. The product is too sour, bitter, spicy or sweet.
  4. Deformed products.
  5. If the dish is burnt, undercooked or not cooked.

If such indicators are available, most often the products are sent for disposal - for processing.

Unsatisfactory– dishes with such a rating are not allowed for sale or sale.

They have irregularities during preparation and failure to follow recipes, an unpleasant odor, an irregular shape, and a pronounced foreign taste.

  1. Monitoring compliance with sanitation standards during the delivery and transportation of food products and during unloading and loading operations.
  2. Checking the suitability and condition of warehouses and conditions for storing goods and the raw materials from which they are produced.
  3. Checking the compiled menu and its compliance (at catering establishments).
  4. Monitoring compliance with hygienic and sanitary standards in the catering department and premises involved in the production process.
  5. Monitoring violations of sales deadlines and non-compliance with product quality.
  6. Checking workers for compliance with sanitation standards.

In order to pass the rejection, you must:

  1. Carefully check raw materials for manufacturing and purchase quality products.
  2. Correctly fill out technical documentation on which the preparation of dishes depends.
  3. Compliance with and thorough development of recipes for manufacturing products.
  4. Correctly calculate the final mass of the goods at the exit.
  5. At each stage of production, demand compliance with the standards established by the rules.

How to fill out


Before a released product is sent for sale, it must undergo an appropriate inspection. A special commission is being assembled for this purpose. The number of its members depends on the size of the enterprise, for small ones one number, and for large ones another.

Composition of the commission for small industries:

  1. Head of the company.
  2. Head of production.
  3. The senior cook or foreman in charge of them.
  4. If necessary, a medical professional.

At large-scale enterprises:

  1. Director of the organization.
  2. Manager of the production process.
  3. Technological engineer specialist.
  4. Chef with a high category of professionalism.
  5. Confectionery specialist with 5th category.
  6. A representative of the sanitary and epidemiological station or a sanitary post worker at the enterprise.
  7. Member of a company-owned laboratory.

In addition to mandatory officials, the commission may include members and participants of popular control groups, as well as representatives of trade union organizations.

The rejection process is underway several stages according to the following scheme:

  1. All cards containing information about the costing and technological features of production are collected and studied.
  2. Products are weighed to ensure compliance with regulatory requirements.
  3. Analysis and evaluation of the organoleptic characteristics of the product are carried out.
  4. The information received is entered into a special journal for rejecting.

Rejection journal- This is a document that is filled out during the inspection process. The data obtained during the process is entered into it. Its completion is a mandatory requirement of the legislation of the Russian Federation.

Each page of the document has a standard format and a set of 7 columns.

  1. A field that contains information about the exact date and hour of production of the dish.
  2. Data on the time of verification work.
  3. Full name of the manufactured product.
  4. Final information about the organoleptic conclusion and the degree of readiness of the product for sale.
  5. A permit issued to approve a product for sale.
  6. Confirming signatures of all, without exception, regulated members of the commission.
  7. The seventh field is notes. It is filled out in cases where during the inspection, violations were identified and the product did not receive approval for its sale. It indicates all available legitimate reasons and facts about non-compliance with conditions and standards.

In some companies, cooks and pastry chefs are allowed to make corrective corrections or fill out a log, but to do this they must have the right to personal rejection.

For example, a cook with the right can write down data on the number of dishes prepared and certify with his signature.

Rules for keeping a reject log:

  1. All results of the inspection - a description of the properties, characteristics of the finished product, data on the composition and the ratings given - are entered into the document.
  2. Its text describes the results of the organoleptic examination, the degree of readiness for use of the tested object, the hour and date of preparation is set, as well as the time of the inspection, and permission to sell the product is prescribed.
  3. The magazine is stored by the responsible chef.
  4. The document must meet the following requirements: the pages must be numbered, the magazine is specially laced and sealed with the organization's seal, the document requires careful handling.
  5. Each inspection is accompanied by filling out a rejection log. At the end of the procedure, all members of the convened commission, without exception, certify the text with their signatures. The chairman is responsible for it.

Rules for rejecting:

  1. The procedure should be carried out every day at enterprises engaged in the food industry.
  2. In its process, deficiencies in manufactured products or dishes are identified, and if they are not identified, the quality of the product is confirmed.
  3. The magazine provides an assessment of the condition of the dish, as well as the characteristics that were discovered during organoleptic analysis.
  4. Organoleptic analysis includes an assessment of the following parameters: taste characteristics, external data, consistency, smell.
  5. To prevent incorrect results from being obtained, according to the rules, rejection must be carried out in a separate suitable room, where it will not be distorted by other odors not related to the test. Artificial lighting can also spoil authenticity.
  6. When rejecting, the average weight of the dishes must be known.
  7. If members of the commission have doubts about the quality of the product or the impossibility of a full assessment, the samples are sent to a special laboratory for detailed analysis.

Tips for daily and successful analysis:

  1. The first thing you need to pay attention to is the quality and shelf life of the purchased products as raw materials for the production of your own goods. First of all, check the integrity of the packaging, production date, compliance with storage conditions and appearance.
  2. The second, no less important, is the conditions under which finished products and raw materials used are stored. The temperature regime must be maintained, there must be good ventilation and no dampness.
  3. Third, the commodity neighborhood must be strictly observed.
  4. The fourth and most important thing is compliance with sanitary and hygienic standards.

The meeting of the marriage commission is presented in this video.

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Finished product rejection log


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

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:

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

- extraneous taste and smell unusual for the products;

- lost their shape;

- having an unusual consistency;

- other signs discrediting dishes and 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 (graining) (form No. 6-LP to the Instructions for the organization of therapeutic nutrition in medical institutions, approved by Order of the Ministry of Health dated 05.08.2003 No. 330);
  • Journal of rejection of finished culinary products (Appendix No. 5 to SanPiN 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 SanPiN 2.4.4.3048-13 - for children’s tent-type camps);
  • Journal of rejection of finished culinary products (Appendix 10 to SanPiN 2.4.5.2409-08 - for general education institutions, primary and secondary vocational education institutions).

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: download

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.

Here is an example of filling out a rejection log by a catering organization:

Rejection log of finished products sample of filling in dow


machinery and equipment

Food department magazines


The rating 'excellent' 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.

A 'good' rating is given to dishes and culinary products that have one minor defect (under-salted, not brought to the desired color, etc.)

A rating of 'satisfactory' 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 shortcomings: foreign taste and smell that is not characteristic of the product, sharply over-salted, sharply sour, bitter, undercooked, undercooked, burnt, lost its shape, having an unusual consistency or other signs.

To determine the correct weight of piece finished culinary products and semi-finished products, 10 servings of each type are simultaneously weighed.

2. Name of product/dish.

3. Organoleptic assessment, including assessment of the degree of readiness of the product/dish.

4. Permission for implementation (time).

5. Responsible executor (full name, position)

6. Full name of the person who carried out the rejection.

1. Date and time of start of using frying fat;

2. Type of frying fat;

3. Organoleptic assessment of the quality of fat at the beginning of frying;

5. Product type;

6. End time of deep frying;

7. Organoleptic assessment of the quality of fat after frying;

using the remaining fat

8. Carryover balance;

9. Recycled fat;

10. Position, full name. controller.

1. Workplace/name of workshop.

2. Name of refrigeration equipment.

3. Date/thermometer readings (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 note is made on the last page, certified by a signature, and the ends of the lace are pasted over and sealed with the seal of the organization.

Morning readings of thermometers 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.

1. Last name, first name, patronymic.

2. Place of work, profession.

4. Examination results (healthy, sick).

5. Actions taken (allowed to work, suspended).

6. Signature of the responsible person.

The medical worker conducting the inspection is obliged to inform in writing the head of the workshop or the person replacing him about all employees who, as a result of the inspection, are prohibited from working in the production of cream and finishing of 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 a bacteriological examination of the skin areas at the site of former pustular diseases for the absence of plasma-coagulating staphylococcus.

The record is signed by the medical worker who conducted the examination and the head of the workshop or shift. Journal of Food Workers' Health

1. Serial number.

2. Planned date for general cleaning.

3. Name and concentration of disinfectants.

4. Full name of the person who carried out the general cleaning, date of the cleaning.

Sample of filling out a finished product rejection log


The concept of rejection is the testing of manufactured products by production and public catering establishments before sale. A qualitative assessment of products 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.

The concept of a reject log


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 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 list of persons listed also includes: a process engineer, a laboratory worker, a highly qualified cook or pastry chef, a sanitation station worker (or a member of the production sanitation 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 of finished products and 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:

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.

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consultation right now:

“Grammatica falsa non vitiat chartam” - “Grammatical errors do not invalidate a document.”

The concept of rejection is the testing of manufactured products by production and public catering establishments before sale. A qualitative assessment of products is carried out by a locally appointed commission. All conclusions and comments are entered into the finished product rejection log, which 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 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 list of persons listed also includes: a process engineer, a laboratory worker, a highly qualified cook or pastry chef, a sanitation station worker (or a member of the production sanitation 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 of finished products and 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.


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1. General provisions.

1.1. The Commission for Rejection (Rejection Commission) is an annually elected body for monitoring the organization of catering at the MBDOU Velikooktyabrsky Kindergarten “Belochka” (hereinafter referred to as the preschool educational institution).

1.2. The composition of the rejection commission is elected by the labor collective at the General Meeting of preschool educational institutions employees in the amount of at least 3 people.

The preschool educational institution's rejection commission may include:

Head of preschool educational institution,

Honey. sister,

Deputy head according to AkhCh (supply manager),

Representatives from the workforce.

1.3. The marriage commission operates on the basis of:

  • Federal Law of March 30, 1999 No. 52-FZ “On the sanitary and epidemiological welfare of the population”;
  • SanPiN 2.4.1.3049-13 “Sanitary and epidemiological requirements for the design, content and organization of the operating mode of preschool educational organizations”;
  • Charter of MBDOU Velikooktyabrsky kindergarten “Belochka” and other legal acts.

1.4. A marriage commission is created for the purpose of organizing control over the preparation of food in a preschool educational institution. The control results are recorded in special journals, the maintenance of which is mandatory.

1.5. The marriage commission must undergo appropriate instruction before the start of the new academic year.

1.6. The provision is valid for 5 years.

2. Objectives and content of the work of the rejection commission.

2.1. The main tasks of the rejection commission are:

Protecting the health of children, creating healthy and safe conditions for preschool children and the workforce;

Introduction and compliance with sanitary and epidemiological rules and regulations in the work of all preschool educational institution personnel, as well as monitoring their implementation;

Control over the organization of food preparation in the preschool educational institution;

Monitoring the maintenance of the catering unit, equipment, and food storage conditions.

2.2. The Marriage Commission performs the following functions:

  • exercises control over the organization of food preparation in the preschool educational institution (compliance with the requirements for: catering unit equipment, equipment, utensils; for the conditions of storage, preparation and sale of food products and culinary products; for the preparation of a daily menu for organizing meals for children in the preschool educational institution; for the diet; for transportation and receiving food products in preschool educational institutions);
  • informs the head of the preschool educational institution, the higher management of the education department, the founder, the population (parents) about the occurrence of emergency situations in the preschool educational institution (at the catering department);
  • controls the receipt of products at the preschool educational institution by the responsible person and registration in the Rejection Log of incoming food raw materials and food products;
  • maintaining a Logbook for rejecting finished culinary products (in accordance with sanitary and epidemiological rules and regulations);
  • conducting training on compliance with the requirements of SanPiN 2.4.1.3049-13;
  • exercises control over the issuance of prepared food and the collection of daily samples;
  • draws up a Certificate of Return of Poor Quality Food Products, etc.

3. Rights and responsibilities of the rejection commission.

3.1. The marriage commission has the right:

Control the receipt of products at the preschool educational institution;

Register incoming products in the appropriate Logbook for the rejection of perishable food products arriving at the catering department of the preschool educational institution;

Draw up a Certificate and other documentation for substandard products for the purpose of returning them to suppliers;

Participate in the write-off (in the write-off commission) of substandard products;

Supervise the organization of food preparation; including - meeting the requirements for the conditions of storage, preparation and sale of food products and culinary products; issuance of finished products (food), having previously carried out acceptance control for quality and compliance with cooking technology in accordance with clause 14.23. SanPiN 2.4.1.3049-13;

Monitor the preparation of a daily menu that meets all the requirements of SanPiN 2.4.1.3049-13 (i.e. menu requirement);

Control the portion sizes of prepared dishes;

Register the control results in a special Logbook for rejecting finished culinary products (Appendix No. 8 to SanPiN 2.4.1.3049-13 Table 1);

Control the selection of a daily sample in the required volume and its storage (including labeling);

Develop, accept and approve instructions on compliance with SanPiN requirements by catering workers and junior teachers;

Participate in the Act of accepting agricultural food products (vegetables, fruits and berries) from parents, who must meet the hygienic requirements for safety and nutritional value of food products for preschool children;

Monitor the implementation of Agreements with food suppliers and compliance with delivery deadlines;

Inform the head of the preschool educational institution and the higher management of the education department, the founder and the administration of local governments about the occurrence of emergency situations in the catering unit (or in a storage room);

Monitor the work of the catering department and the organization of catering during quarantine, the rise of infectious diseases, etc.;

Bring to the attention of the head of the preschool educational institution any comments regarding food preparation control.

3.2. The marriage commission is responsible for:

Compliance with and fulfillment of requirements for the conditions of storage, preparation and sale of food products in preschool educational institutions; according to SanPiN 2.4.1.3049-13;

Maintaining a Logbook for the rejection of finished food products and a Logbook for the rejection of perishable food products supplied to the catering department, in accordance with SanPiN 2.4.1.3049-13;

Fulfillment of the requirements for the collection and storage of daily samples in the preschool educational institution in the catering department; SanPiN 2.4.1.3049-13;

Fulfillment of the requirements for drawing up daily menu requirements based on the two-week preschool menu, according to SanPiN 2.4.1.3049-13;

The quality of accepted agricultural products and their storage;

Timely and prompt notification to the higher management of the preschool educational institution about emergencies in the catering department.

4.Organization of the activities of the rejection commission.

4.1. The marriage commission is elected at a meeting of the General Meeting of preschool educational institution employees, consisting of at least 3 people, before the start of the school year. Its composition is approved by the Order of the head of the preschool educational institution.

4.2. The marriage commission operates on a voluntary basis (it is possible to incentivize commission members with monthly cash bonuses, subject to the availability of funds in the payroll).

4.3. The marriage commission works on the basis of the requirements of SanPiN 2.4.1.3049-13 regarding control over the organization of children's nutrition in preschool educational institutions, the Order of the head of the preschool educational institution on the organization of nutrition for children in preschool educational institutions and this Regulation.

4.4. The person in charge of the rejection commission systematically conducts control over the acceptance of food products at the preschool educational institution and its registration in the Rejection Log of perishable food products supplied to the catering department of the preschool educational institution (Appendix No. 5 to SanPiN 2.4.1.3049-13).

Reception of food products and food raw materials at preschool educational institutions carried out in accordance with clause 14.1. SanPiN 2.4.1.3049-13:

If there are documents confirming their quality and safety, for example, a consignment note, which indicates information about the number of the certificate of conformity, its validity period, the body that issued the certificate, or the registration number of the declaration of conformity, its validity period, the name of the manufacturer or manufacturer (supplier) who accepted the declaration, and the body that registered it;

The products are supplied in the manufacturer’s (supplier’s) containers;

Documentation certifying the quality and safety of products, marking labels (or copies thereof) are retained until the end of product sales;

Food products with signs of poor quality are not allowed, as well as products without accompanying documents confirming their quality and safety, and without labeling, if the presence of such labeling is provided for by the legislation of the Russian Federation.

Food products are stored in preschool educational institutions:

- in accordance with storage conditions and expiration dates established by the manufacturer in accordance with regulatory and technical documentation.

The rejection commission monitors compliance with the temperature regime in refrigeration equipment on a daily basis; the results are entered into a logbook for recording the temperature regime in refrigeration equipment (Appendix 6 to SanPiN 2.4.1.3049-13), which is stored for a year.

4.5. The Grading Commission conducts an Organoleptic evaluation of food based on the appropriate Methodology (see Appendix 1).

In case of detection of substandard food products, the rejection commission issues an Act on substandard products, indicating the grounds.

4.6. The rejection commission daily monitors compliance with food preparation technology, making appropriate entries in the Preschool Educational Institution’s Rejection Log of Finished Food Products(Appendix No. 8 to SanPiN 2.4.1.3049-13).

The Journal must record: the date and hour of production of the dish, the time the rejection was removed, the name of the dish (as required by the menu), the results of the organoleptic assessment and the degree of readiness of the dish, permission to sell the dish, signatures of members of the rejection commission and, if any, facts of prohibition of sale finished products.

Control over the preparation and distribution of food in the preschool educational institution:

In accordance with clause 14.23. SanPiN 2.4.1.3049-13 delivery of prepared food permitted only after control by the rejection commission (one of its members). The control results are recorded in the reject log of finished culinary products.

The weight of portioned dishes must correspond to the yield of the dish indicated on the menu. The mass of the finished dish is determined by weighing it on a kitchen scale marked “finished product”.

If the cooking technology is violated, as well as in case of unpreparedness, the dish is allowed to be served only after the identified culinary deficiencies have been eliminated.

In accordance with clause 14.24. SanPiN 2.4.1.3049-13 immediately after cooking a daily sample of finished products is taken (all ready-made dishes) .

Daily sample selected in volume:

  • a la carte dishes - in full;
  • cold appetizers, first courses, side dishes and drinks (third courses) - in quantities of at least 100 g;
  • portioned second courses, meatballs, cutlets, sausage, sandwiches, etc. leave individually, whole (in the amount of one serving).

Samples are taken with sterile or boiled spoons into sterile or boiled containers (jars, containers) with tight-fitting lids, all dishes are placed in separate containers and stored for at least 48 hours at a temperature of +2... - +6 C. Dishes with samples marked with the name of the meal and the date of selection.

Control over the correct selection and storage of the daily sample is carried out by a responsible person.

4.7. When monitoring the organization of catering in a preschool educational institution, the marriage commission must take into account the recommended daily food sets for the organization of meals for children in a preschool educational institution (Appendix No. 10 to SanPiN 2.4.1.3049-13).

4.8. The marriage commission controls the daily maintenance of the menu for parents to ensure continuity of nutrition. If necessary, participates in organizing and conducting parent meetings on the topic of feeding children in preschool educational institutions, introduces parents to the range of food for the child in preschool educational institutions.

4.9. The responsible person (member of the screening commission) carries out daily C-fortification of third courses in the preschool educational institution in accordance with clause 14.21. SanPiN 2.4.1.3049-13:

  • Fortification of dishes is carried out taking into account the health status of children, under the supervision of a medical professional and with mandatory notification of parents about the fortification.
  • Artificial C-vitaminization in preschool educational institutions is carried out at the rate for children from 1 to 3 years old - 35 mg, for children 3-6 years old - 50.0 mg per serving.
  • Vitamin preparations are introduced into the third dish (compote or jelly) after it has been cooled to a temperature of 15 C (for compote) and 35 C (for jelly) immediately before sale.
  • Fortified dishes are not heated!

Data on the fortification of dishes is entered by the responsible person of the screening commission into the Register of fortification of third and sweet dishes of the preschool educational institution, which is stored for one year.

4.10. The screening commission controls the implementation of activities in the preschool educational institution that exclude the entry of insects and rodents (disinsection and deratization measures in accordance with the requirements for disinfection and deratization measures).

4.11. The marriage commission fulfills the requirements, instructions, comments and suggestions made by the regulatory authorities of Rospotrebnadzor, the prosecutor's office, the nutrition inspector, etc. within the specified time frame.

5. Documentation.

5.1. The marriage commission conducts daily:

  • Journal of rejection of perishable food products supplied to the catering department.

The journal for the rejection of perishable food products supplied to the catering unit of the preschool educational institution is approved by the head of the preschool educational institution, numbered, stitched and sealed with the signature of the head and the seal of the preschool educational institution. The journal is stored in the preschool educational institution for one year.

The journal is drawn up in accordance with Appendix No. 5 to SanPiN 2.4.1.3049-13:

  • Logbook for rejecting finished food products.

The reject log of finished culinary products of the preschool educational institution is approved by the head of the preschool educational institution, numbered, stitched and sealed with the signature of the head and the seal of the preschool educational institution. Stored in the pre-school educational institution for one year.

The journal is drawn up in accordance with Appendix No. 8 to SanPiN 2.4.1.3049-13:

  • Journal of fortification of third and sweet dishes of preschool educational institutions.

The journal for the fortification of third and sweet dishes of the preschool educational institution is approved by the head of the preschool educational institution, numbered, stitched and sealed with the signature of the head and the seal of the preschool educational institution. Stored in the preschool educational institution for one year.

The journal is drawn up in accordance with Appendix No. 8, Table 2 to SanPiN 2.4.1.3049-13:

  • Logbook for recording temperature conditions in the refrigeration equipment of the preschool educational institution.

The temperature log in the refrigeration equipment of the preschool educational institution is approved by the head of the preschool educational institution, numbered, stitched and sealed with the signature of the head and the seal of the preschool educational institution. Stored in the preschool educational institution for one year.

The journal is drawn up in accordance with Appendix No. 6 to SanPiN 2.4.1.3049-13, which is stored for a year:

Annex 1

Methodology for organoleptic evaluation of food.

Organoleptic evaluation of food refers to the determination of such indicators ( appearance, smell, taste, aroma, consistency of the dish), which make it possible to quickly determine the quality of food.

Appearance - color of food, product.

Smell -(determined at the temperature at which this dish is consumed) - clean, fresh, aromatic, spicy, lactic, burnt, putrid, fodder, swampy, silty, specific (depending on the product).

Consistency of products - softness, hardness, tenderness, oiliness, stickiness, mealiness, coarse grain, friability, etc.

Taste of food -(determined at the temperature at which the dish is consumed) - sour, sweet, bitter, salty.

When taking a sampleThe following precautions must be followed:

*from raw products, try only those that are used raw!

Rating of first courses

Appearance(a form of cutting vegetables and other components, preserving them during the cooking process),

Dish color(transparency, thickness, uniformity of consistency),

Quality of raw material processing(thoroughness of cleaning vegetables, the presence of foreign impurities and contamination),

Taste and smell(inherent to this dish, the presence of bitterness, acidity not typical for a freshly prepared dish, under-salting or over-salting).

If the first dish is seasoned with sour cream, then first try it without sour cream!

Rating of second courses

Garnish and sauce are priced separately!

Appearance(character of cutting pieces of meat, uniformity of portioning),

Dish color(on both sides of the product, both on the surface and in the cut, layer thickness),

Consistency of the dish(degree of readiness of the dish, adherence to the recipe when preparing it),

Taste and smell(the presence of specific odors; softness, juiciness, retention of shape, a pleasant, slightly noticeable taste of fresh fat in which it was fried, a well-defined taste of vegetables and spices, etc.).

Cereal, flour or vegetable side dishes- check for consistency (crumbiness, absence of lumps, unhulled grains, foreign impurities).

Pasta- should be soft, easy to separate from each other, not stick together.

Vegetable side dishes - the quality of cleaning the vegetables, the consistency of the dish (liquidity, thickness), appearance and color (bluish tint of potatoes, burntness, etc.).

Sauces - consistency (liquid, viscosity, thickness, according to the recipe), color of the sauce (pleasant, amber, transparency, cloudiness, grayness), taste (bitter-unpleasant, pleasant, delicate).

Appendix 2

to the Regulations on the Rejection Commission.

Signs of good quality of basic products,

used in baby food.

Meat

Fresh meat red colors, the fat is soft, often colored bright red, the bone marrow fills the entire tubular part and does not lag behind the edges of the bone. On the cut the meat is dense, elastic, the hole formed when pressed quickly levels out. Smell fresh meat - meat characteristic of a given type of animal.

Frozen meat has a smooth surface covered with frost surface, on which a red stain remains when touched by fingers. Cut surface pinkish-grayish color. Fat has a white or light yellow color. Tendons dense, white, sometimes with a grayish-yellow tint.

Thawed meat has very damp cut surface(not sticky!), clear red juice drips from the meat. Consistency inelastic, the hole formed by pressure does not level out. Smell characteristic of each type of meat.

The good quality of ice cream and chilled meat is determined using a heated steel knife, which is inserted into the thickness of the meat and the nature of the smell of meat juice remaining on the knife is revealed!

Sausages

Boiled sausages, frankfurters, wieners must have a clean, dry shell, free of mold, tightly adjacent to the minced meat. Consistency When cut, it is dense and juicy. Coloring minced meat pink, uniform.

Smell, taste products without foreign impurities.

Fish

Fresh fish It has smooth, shiny scales that fit tightly to the body, bright red or pink gills, and bulging, transparent eyes. Meat dense, elastic, difficult to separate from the bones; when pressed with a finger, a hole does not form, and if it does form, it quickly and completely disappears. A fish carcass thrown into water quickly sinks. Smell fresh fish is clean, specific, not putrefactive.

Frozen benign fish has scales that fit tightly to the body, smooth, eyes are convex or at the level of the orbits, the meat after thawing is dense, does not lag behind the bones, smell characteristic of this type of fish, without foreign impurities.

Stale fish: the eyes are cloudy, sunken, the scales are without shine, covered with cloudy sticky mucus, the stomach is often swollen, the anus is protruded, the gills are yellowish and dirty gray, dry and wet, with the secretion of a foul-smelling brown liquid. The meat is flabby and easily falls off the bones. Rust stains often appear on the surface, resulting from the oxidation of fat by oxygen in the air. Secondary frozen fish have a dull surface, deeply sunken eyes, and discolored meat when cut. Such fish cannot be used for food. The good quality of fish (especially frozen) can be determined by testing with a knife (a knife heated in boiling water is inserted into the muscle behind the head and the nature of the smell is determined).

Eggs

The freshness of eggs is determined by scanning them through an ovoscope or viewing them in the light through a cardboard tube. You can use the method of immersing an egg in a salt solution (20 g of salt per 1 liter of water). Fresh eggs sink in the solution, while dried eggs or those stored for a long time float.

Milk and dairy products

Fresh milk white colors with a slightly yellowish tint, smell and taste pleasant, slightly sweet. Good quality milk should not have sediment, foreign impurities, unusual tastes and odors.

Cottage cheese has a white or slightly yellow color, uniform throughout the entire mass, a uniform delicate consistency, a sour milk taste and smell.

Sour cream It should have a thick, uniform consistency without grains of protein and fat, a white or slightly yellow color, a characteristic taste and smell, and slight acidity. Sour cream in preschool educational institutions is always used after heat treatment!

Butter It has a white or light yellow color, uniform throughout the entire mass, a pure characteristic smell and taste, without foreign impurities. Before dispensing, the butter is stripped of the yellowish edge! The peeled layer of oil should not be used as food for children, even if it is melted!

Approximate age portion sizes for children

Name of dishes

Weight (mass) in grams

From 1 year to 3 years

From 3 to 7 years

Breakfast

Porridge, vegetable dish

Egg dish

Curd dish

Meat and fish dish

Vegetable salad

Drink (cocoa, tea, milk, etc.)

Dinner

Salad, appetizer

First course

Dish of meat, fish, poultry

Third course (drink)

Afternoon snack

Kefir, milk

Bun, baked goods (cookies, waffles)

Dish of cottage cheese, cereals, vegetables

Fresh fruits

Dinner

Vegetable dish, porridge

Curd dish

Fresh fruits

Bread for the whole day:

wheat
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