Journal of perishable foods at school. Journal of rejection of raw products arriving at the catering unit

The article was published in the journal “Sanitary and Epidemiological Control. Occupational Safety” No. 4 July 2018.
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What journals are kept by checklists?

How to keep logs of raw and finished product rejection, use of frying fats and employee medical examination results?

In what form - on paper or electronic?

When conducting scheduled inspections, federal state sanitary and epidemiological surveillance authorities use checklists. Checklists contain questions and requirements that must be observed in accordance with sanitary rules and technical regulations.

The checklist (list of basic checklists) for conducting scheduled inspections at public catering enterprises (facilities) is approved by Orders of Rospotrebnadzor dated September 18, 2017 No. 860 and FMBA of Russia dated September 29, 2017 No. 193.

The checklist questions also include the requirements for maintaining logs provided for by SanPiN 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them” (hereinafter referred to as SanPiN 2.3.6.1079-01) and technical regulations of the Customs Union TR CU 021/2011 “On the safety of food products” (hereinafter referred to as the Technical Regulations):

• journal of rejection of food products and food raw materials;
• finished product rejection log;
• logbook for the use of frying fats;
• journal of the results of medical examinations of workshop workers.

These journals are accounting forms. They record the results of production control of public catering organizations. Let's look at the features of maintaining each journal.

BREAKING MAGAZINE OF FOOD PRODUCTS AND FOOD RAW MATERIALS

The log is necessary to control the quality of incoming products and compliance with their expiration dates.

According to clause 15.1 of SanPiN 2.3.6.1079-01, the head of the organization ensures the maintenance of rejection logs, but the form of the rejection log of food products and food raw materials is not given in this document. Therefore, specialists in public catering organizations have questions: is it necessary to keep this journal at all?

At the same time, sanitary rules that impose requirements for catering in general educational institutions, institutions of primary and secondary vocational education (SanPiN 2.4.5.2409-08), children's health camps (SanPiN 2.4.4.3155-13 and SanPiN 2.4.4.3048-13), medical organizations (SanPiN 2.1.3.2630-10), the form of such a journal is provided.

The need to carry out screening of incoming food products and food raw materials in other public catering organizations is determined by the requirements for the organization and conduct of production control (SP 1.1.1058-01 “Organization and conduct of production control over compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures" and Section XIV SanPiN 2.3.6.1079-01), which is carried out, among other things, by filling out the appropriate accounting forms.

An example of filling out a logbook for rejecting food products and food raw materials is given below.

SanPiN 2.3.6.1079-01 does not contain a list of food products and food raw materials that are subject to recording in the reject log. However, as a rule, only perishable products and raw materials are included in it.

The requirement to include perishable food products and food raw materials in the journal of rejection is enshrined in SanPiN 2.4.4.3155-13 “Sanitary and epidemiological requirements for the design, maintenance and organization of work of stationary organizations for the recreation and health of children.” Considering the fact that the requirements for catering in children's health camps are, as a rule, more stringent than for other catering establishments, and are justified by infectious safety, it is advisable to be guided by this requirement in other situations.

Since it is impossible to exclude the simultaneous receipt of various perishable products, the consumption of which is carried out over different periods of time, determined by the dates of their sale, it is advisable to create sections in the reject log for each product name (for example: milk; cottage cheese; butter; meat; chickens; eggs, etc. .d.). This will avoid confusion and clearly track product balances and deadlines for their sale.

JOURNAL OF FINISHED PRODUCTS BRACKERAGE

Before ready-made dishes reach the consumer, an organoleptic assessment of their quality must be carried out (clause 9.1 of SanPiN 2.3.6.1079-01). For this purpose, by order of the manager, a person is appointed who is responsible for conducting such an assessment and maintaining a journal of finished product rejection.

The finished product rejection log contains a complete list of dishes being prepared for sale, the date and time of their production, the results of an organoleptic evaluation with a description of the appearance (color, consistency, presence of foreign impurities, traces of mold, etc.), smell and taste. For an example of filling out the log, see below.

Special attention should be paid to the facts of write-off and withdrawal from sale of raw materials, food products and dishes. Such cases are not only recorded in the reject logs, but are also documented in the appropriate act.

The form of the act of writing off goods (unified form No. TORG-16) was approved by Decree of the State Statistics Committee of the Russian Federation dated December 25, 1998 No. 132. For an example of filling, see below.

The act is drawn up in triplicate and signed by the members of the commission, the composition of which is approved by order of the head. The first copy of the act is sent to the accounting department. On its basis, the loss is written off from the financially responsible person. The second copy remains in the department, the third is transferred to the financially responsible person.

JOURNAL OF ACCOUNTING THE USE OF FRYING FATS

Special attention is paid to assessing the quality of deep fat. Production quality control of frying fats (clause 8.16 of SanPiN 2.3.6.1079-01) includes:

• the presence in the organization and serviceability of specialized technological equipment, which excludes the additional addition of frying fats - is assessed visually daily;
• organoleptic assessment of the quality of deep fat (taste, smell, color) - carried out daily before and after frying;
• assessment of the degree of thermal oxidation - carried out in laboratory conditions after organoleptic evaluation;
• keeping a log of the use of frying fats - daily.

The manager, by order, appoints someone responsible for carrying out production control in the organization, including someone responsible for quality control of frying fats.

Special deep fryers are used to prepare deep-fried products. They should be thoroughly cleaned after every 6-7 hours of frying.

Before cleaning the deep fryer, the fat is drained and allowed to stand for 4 hours. After this, the sediment is separated and disposed of. The remaining fat is subjected to organoleptic evaluation in accordance with specially developed evaluation tables (clause 8.16 of SanPiN 2.3.6.1079-01; Tables 1, 2).

The assessment is carried out in points taking into account the importance coefficient.

To determine the color, frying fat is poured into a transparent container, which is placed opposite a white surface (sheet of paper).

Organoleptic assessment of color and taste is carried out at a temperature of frying fat of 40 0C, smell - not lower than 50 0C. Therefore, the person responsible for quality control of frying fats must use a thermometer that allows temperature measurement.

After comparing the organoleptic control data and the data from the evaluation tables, the average score is calculated.

The sanitary rules provide a list of cases when frying fat is not allowed for further use:

• according to organoleptic indicators, the fryer was found to be of poor quality, the rating was lower than “satisfactory” (in this case, an analysis for the degree of thermal oxidation was not carried out);
• the organoleptic assessment of deep fat is not lower than “satisfactory”, but the degree of thermal oxidation is higher than the maximum permissible values;
• the content of secondary oxidation products is above 1%.

Deep fat that is unsuitable for further use must be sent for industrial processing.

From the above list it follows that organoleptic evaluation is only the first stage of deep-fry quality control.

The second stage is assessing the degree of thermal oxidation. It is carried out in laboratory conditions and is mandatory, since clause 8.16 of SanPiN 2.3.6.1079-01 determines that the reuse of deep fat for frying is allowed only if it is of good quality in terms of organoleptic indicators and the degree of thermal oxidation.

In this situation, the manager has the right to prohibit the reuse of frying fats or to ensure production control, including both an organoleptic assessment by the employee responsible for this and laboratory control of the degree of thermal oxidation.

But in any case, the organization must keep a Logbook for the use of frying fats (see below for an example of filling).

JOURNAL OF MEDICAL EXAMINATION RESULTS

The journal of the results of medical examinations is also commonly called the Health Journal or the Journal of Examination for Pustular Diseases.

Workers involved in preparing, portioning, serving and distributing dishes, workers in cold, hot and confectionery shops, as well as organizations producing soft ice cream, are required to undergo an inspection of open body surfaces every day before starting their shift for the presence of pustular diseases (clause 13.5 of SanPiN 2.3.6.1079 -01).

Such an examination should be carried out by a medical worker of the organization (if available on staff) or another responsible official appointed by order of the head of the organization.

If pustules, festering cuts, burns, abrasions are detected on the skin, or there are catarrhal symptoms (runny nose, cough, hyperemia of the pharynx, sore throat), the employee is not allowed to perform his job duties. He can be sent to a medical organization for subsequent treatment with the issuance of a sick leave certificate, and if the disease is mild, he can be transferred to another job not included in the above list.

The person who conducted the examination informs the head of the structural unit in writing about each case of detection of pustular diseases or catarrh of the upper respiratory tract and makes an entry in the Journal of the results of medical examinations (an example of filling is presented below).

A note about the state of health must be made opposite each name.

Based on the results of the inspection, a record is made under the list of workers (it must correspond to the list of employees indicating those absent on that day (shift)) indicating the number of those examined, including healthy and identified patients, as well as recommendations for sending patients for treatment or transferring them to another work.

The following must be signed under this entry:

1) responsible for conducting a medical examination;

2) head of a structural unit.

Note!

Each structural unit maintains a separate journal.

SHOULD YOU KEEP JOURNALS IN ELECTRONIC OR PAPER FORM?

Articles 10 and 11 of the Technical Regulations allow for the maintenance and storage of documentation confirming the compliance of produced food products with the requirements, documentation on the implementation of measures to ensure safety during the production (manufacturing) of food products on both paper and electronic media.

It follows from this that rejection logs, a log of the use of frying fats, a log of the results of medical examinations, provided for by the requirements of SanPiN 2.3.6.1079-01, can be kept both in paper form and in electronic form.

However, there are difficulties when maintaining these logs in electronic form - it is impossible to sign the responsible person authorized to monitor and fill out these logs.

Modern technologies make it possible to sign documents electronically using an electronic enhanced qualified signature. However, this tactic, widely used in the financial sector, is, as a rule, not implemented in the practice of public catering enterprises.

It follows from this that it is advisable to keep journals in paper form. In addition, in accordance with generally accepted rules of office work, all magazines must be laced and the sheets in them numbered to avoid their replacement.

In each manufacturing enterprise, manufactured products undergo a certain check of compliance with the requirements - technical, operational, as well as the conditions set by the purchasers of this product. Such a procedure is called rejecting finished products and it can be carried out voluntarily on the initiative of the company administration, or mandatory if required by law.

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

Carrying out inspection of finished products

The maintenance of reject logs is under the control of the head of the company. This procedure is especially important in public catering establishments and in children's institutions, i.e. where screening is mandatory (Clause 3, Article 32 of Law No. 52-FZ). Therefore, we will consider the issue of filling out the log in such organizations.

The assessment of the quality of prepared food is carried out by a commission approved by order of the manager with the obligatory presence of the production manager. This is done 15-20 minutes after completion of the cooking process, but before the prepared batch begins to be released to the consumer (Regulations on rejecting - annex to the letter of the Ministry of Trade of the RSFSR dated August 21, 1962 No. 0848). In addition to the production manager, the commission includes the head of the enterprise, a sanitary doctor (if present on staff), a cook or culinary specialist.

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

Quality control	Eligibility Conditions
"Great"	Evaluation of dishes that comply with the approved recipe, having the appearance, consistency, smell, taste and color provided for by the established requirements
"Fine"	Assigned to dishes with a minor defect (for example, a little under-salting, lack of spices, etc.)
"Satisfactorily"	Recognized for dishes and culinary products that have deviations from the requirements of standards that can be sold without additional processing
"Unsatisfactory"	This is a deliberate defect that should not be released to consumers: products with an unusual consistency, smell, taste, that have lost their shape, and have other significant signs of non-compliance with the recipe.

Finished product rejection log

The results of the inspection are recorded in the inspection log. Its form depends on the characteristics of the industry, but, as a rule, it contains the following mandatory details:

• Time and date of product release;
• Time of the rejection procedure;
• Product name;
• Assessment results;
• Commission decision;
• Signatures of the commission members;
• Notes column, usually used when identifying defects. It justifies the decision made.

In general, the form of industry quality control journals is characterized by unity in the reflection of information. Continuing the topic of rejecting food from a catering establishment, you can use a blank form for a log sheet for rejecting finished culinary products. This form is proposed by sanitary rules and regulations No. 2.4.1.3049-13, as well as the standard NP SRO ASPPOZ.

The finished product rejection log can be downloaded below.

How to fill out a finished product reject log

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

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

In the event of irreparable defects, which are qualified as an unsatisfactory condition of the product, the commission establishes the fact that the product was defective and substantiates the conclusions drawn in the “Note” column. We offer a completed form for the finished product rejection log.

Sample filling:

Date and hour of preparation of the dish	Rejection time	Name of dish, culinary product	Results of organoleptic evaluation and degree of readiness of a dish or culinary product	Permission to sell a dish or culinary product	Signatures of members of the marriage commission	Note
		Buckwheat porridge		Allowed	Ivanov Lysova Maltseva
		Millet porridge with milk	Unsatisfactory	Forbidden	Ivanov Lysova Maltseva	Bitter taste, prohibited for sale
		Dried fruits compote		Allowed	Ivanov Lysova Maltseva

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

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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 unit);
• 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