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Lecture

Types of technical control of product quality

Violation of the requirements for the quality of manufactured products leads to an increase in production and consumption costs. Therefore, timely prevention of a possible violation of quality requirements is a prerequisite for ensuring a given level of product quality at minimal cost for its production. This problem is solved at enterprises with the help of technical control.

technical control called verification of compliance with the technical requirements for product quality at all stages of its manufacture, as well as production conditions and factors that ensure the required quality. The objects of technical control are materials and semi-finished products supplied to the enterprise from outside, the products of the enterprise both in finished form and at all stages of its production, technological processes, tools, technological discipline and common culture production. Technical control is designed to ensure the release of products that meet the requirements of design and technological documentation, to facilitate the manufacture of products with the least time and cost, to provide initial data and materials that can be used to develop measures to improve product quality and reduce costs.

By stages production process There are the following types of control:

- input control carried out before the start of processing in order to prevent defects and defects due to the poor quality of incoming materials, semi-finished products and the timely removal of defective blanks and products from production;

- operating control carried out during the processing of products in order to check the quality of operations, timely detection and removal of defects, elimination of defects. Possible after each operation or after a group of operations, depending on the required quality of products and the nature technological process. This control is carried out by the performer of the operation (worker, foreman, tester) controller, foreman of the QCD (BTsK). In some cases, operational control may be performed by a representative of the customer;

- acceptance control performed at the end of the manufacturing process of products, parts, assembly units in order to determine whether the quality meets the requirements established in the regulatory and technical documentation. Packaging, completeness, etc. are also controlled. All products finished processing in a given workshop are subject to this control before they enter the next workshop or directly to the warehouse. Acceptance control prevents the shipment of low-quality products to the consumer. It is performed by the controller, the QCD master, and in some cases by the customer's representative. Depending on the type of product during this control, it is possible to carry out appropriate tests.



According to the completeness of coverage of manufactured products, control distinguishes:

- solid control - checking each product in the manufactured batch. Typically, such control is necessary when the heterogeneity of raw materials and workpieces and when the process is unstable. Continuous control is often carried out after operations that are crucial for the quality of finished products, the uniformity of which is not sufficiently ensured in production, when checking the most expensive products;

- selective control, in which only a part of the manufactured products is controlled. It is applied at large quantities of identical products and at steady technological process. Selective control significantly reduces the complexity of control with a stable technological process, while with an unstable process, selective control will lead to the conclusion that a continuous sorting of a batch of products clogged with defects is necessary.

According to the degree of connection with the objects of control in time, there are:

- volatile control performed directly at the place of manufacture, repair, storage of products at random indefinite points in time (suddenly) in order to timely detect violations of technical requirements and product defects, as well as to prevent such violations. It is carried out only selectively for small-system products and processes;

- continuous control to check technological processes in cases of their instability and the need to constantly ensure certain quantitative characteristics. It is carried out, as a rule, by automatic and semi-automatic means of control;

- periodic control used to check the quality of products and technological processes in the established production and stable technological processes.

The controls used are:

- measuring control used to evaluate the values ​​of the control parameters of the product: according to exact value(tools and instruments are scale, pointer, etc.) and according to the allowable range of parameter values ​​(templates, gauges, etc. are used);

- registration control carried out to evaluate the object of control based on the results of the calculation (registration of certain qualitative features, events, products);

- test sample control– comparison of the features of the controlled product with the features of the controlled sample. They are used when evaluating the controlled characteristics and parameters of the product, when their measurement is impossible or economically impractical;

- organoleptic control carried out by means of only the sense organs without determining the numerical values ​​of the controlled object;

- visual control - a variant of the organoleptic, carried out only by the organs of vision (eye control).

A special type of control is control inspection, which is a re-check of products already accepted by the QCD, or a check of compliance with the rules for performing control. Such control is carried out by a special commission, it can be carried out in each workshop by order of the head of the plant's quality control department. Inspection control disciplines the personnel, encourages them to be attentive to their duties. The totality of types, means of control, methods for performing control operations and performers interacting with the object of control constitutes the control system.

In the product quality management system statistical control methods are the most progressive. They are based on the application of methods of mathematical statistics to the systematic control of product quality and the state of the technological process in order to maintain its stability and ensure a given level of quality of manufactured products. Statistical methods for monitoring production and product quality have a number of advantages over other methods:

Are preventive;

In many cases, they make it possible to justifiably switch to selective control and thereby reduce labor intensity. control work;

They create conditions for a visual representation of the dynamics of product quality and the mood of the process, which makes it possible to take timely measures to prevent defects not only by the controller and the QCD employee, but also by the workshop personnel - workers, foremen, adjusters, technologists.

Statistical methods of quality management (GOST 23853-79) include:

Sampling Statistical Acceptance Quality Control finished products;

Statistical analysis of the accuracy of technological processes;

Current control in order to regulate and maintain the process in a state that provides the specified quality parameters.

Statistical acceptance control is a selective control of product quality, in which methods of mathematical statistics are used to justify the control plan. The control plan is a set of rules according to which a sample is made from batches of manufactured products or parts and, based on their quality, a conclusion is made about the quality of the entire batch of products. Statistical acceptance control methods are used for incoming control of materials, raw materials and components, for operational control, and for control of finished products.

Often complete control or sorting out of all products is impossible due to the uneconomical nature of testing large batches of products or the inevitable destruction of products during control (for example, testing electric light bulbs for durability).

The essence of acceptance statistical control is the selection and verification of a sample from a batch of products presented for control. Based on the assessment of the quality of the selected copies, a conclusion is made about the quality of the entire batch of products.

In practice, methods of single, double sampling and sequential analysis are used. With the single sampling method, the conclusion about the quality of the product is made on the basis of the control of one sample. It is the most simple and convenient. From a production batch of volume N sample size is selected n randomly. The quality of each product is checked by appropriate technical means control.

There are two types of single statistical control: statistical acceptance control on a quantitative basis and statistical acceptance control on an alternative attribute.

The decision on the quality of a batch of products, determined during statistical acceptance control by a quantitative characteristic, is made according to the following rule: if the number of defective copies a found in the sample P, less than or equal to their acceptance number with, this batch of products is accepted. If a>with, the consignment N is rejected.

Statistical acceptance control on an alternative basis is used when the acceptance of a batch of products in the presence of defective products in the sample is unacceptable ( with=0) for economic or other reasons. In this case, the rule is used: if no defective products are found in the sample, the batch N accepted; if there is at least one defective product, the batch is rejected.

Depending on the type of rejection, the batch N is returned to the supplier or a complete inspection of all products in the batch is carried out.

The most important parameters of a single statistical acceptance control are the sample size P and acceptance number with. These parameters are determined taking into account the requirements for the quality of controlled products, as well as the risk of the supplier and consumer. The risk of the supplier, as well as the risk of the consumer, is set as a percentage (0.05% or 0.1%). Supplier risk - the probability of rejecting batches of products with an acceptable level of defectiveness. Conversely, the risk of the consumer is the probability of accepting a batch of products with a defective level of defectiveness.

The advantage of double control of a batch of products compared to a single-stage one is that, other things being equal, fewer products are subjected to inspection (by 20–30%).

Sequential control (sequential analysis) does not predetermine the number of products for which a conclusion about the quality of the product will be made. Sampling is carried out in small groups sequentially until a convincing result is obtained, on which a decision is made. Multi-stage control and sequential analysis require a high qualification of the controller, therefore, although there are special control tables, they have not found sufficient distribution.

Statistical acceptance control is used in stable technological processes in mass and large-scale production. Compared to complete control, it reduces the number of controlled objects, however, the complexity of each control operation increases due to the use of measuring equipment (rather than simple control tools in the form of clamps and gauges), which determines the value of the controlled parameter.

In conditions of serial and mass production, methods of continuous monitoring of the course of the technological process and statistical regulation of its quality should be widely used. The complication of equipment and technological systems, the transition to unmanned technology makes particularly high demands on the quality management system of the technological process. The normal functioning of automatic lines and flexible reconfigurable systems requires obtaining constant information not only about product quality control at the output of the system, but also about the operability of technological systems, including equipment, tooling, tools, workpieces and performers - a worker, operator or adjuster, therefore, the complexity of control operations in automatic and flexible automated production reaches 50% or more in the total labor costs associated with the manufacture of products. In this regard, the improvement of existing and the creation of new quality management systems for technological processes is carried out by automating control, using new control tools, including acoustic, magnetic, optical, radiation, etc.

Improvement of the product quality management system should create such economic and organizational conditions that would stimulate high-quality, productive work, the initiative of performers. Bad work should directly affect the material reward, official position and authority of the employee.

Control tasks and questions

1. Expand the tasks of technical control of product quality at the enterprise.

2. Consider the types and objects of technical quality control of products at the enterprise.

3. Consider statistical methods of technical control.

4. Expand the tasks and functions of the technical quality control services for products.

Subject: Quality control of concrete and reinforced concrete works at different stages concreting.

Question #1 Quality control of works.

The quality of concrete and reinforced concrete structures is defined as a cumulative characteristic of the quality of the material elements used and compliance with the regulatory provisions of the technology at all stages of the complex process. This requires control at the following stages:

When accepting and storing all raw materials (cement, sand, crushed stone, gravel, reinforcing steel, timber, etc.);

In the manufacture and installation of reinforcing elements and structures;

In the manufacture and installation of formwork elements;

When preparing the base and formwork for laying the concrete mixture;

When preparing and transporting concrete mix;

When laying concrete mix;

When caring for concrete during its hardening.

At the stage of preparation the quality of the materials that make up the concrete, reinforcement and their storage conditions, the accuracy of the dosing of materials, the duration of mixing, the mobility and density of the mixture, the operation of dosing devices and concrete mixing plants. The quality of the concrete mixture is controlled at all stages - during manufacture, transportation and laying.

When transporting concrete mix, make sure that it does not begin to set, does not break up into components, does not lose mobility due to loss of water, cement or setting.

In the process of formwork they control the correct installation of formwork, fasteners, as well as the density of joints in panels and mates, the relative position of formwork forms and reinforcement (to obtain a given thickness of the protective layer). The correct position of the formwork in space is checked by binding to the center axes and leveling, and the dimensions are checked by ordinary measurements. Permissible deviations in the position and dimensions of the formwork are given in the SIiP.

AT reinforcement process structures, control is carried out upon acceptance of reinforcement (presence of factory marks and tags, quality of reinforcing steel); during warehousing and transportation (correct warehousing by brands, grades, sizes, safety during transportation); in the manufacture of reinforcing elements and structures (correct shape and size, quality of welding, compliance with welding technology).

Before laying the concrete mixture, the readiness of structures and formwork for concreting, the cleanliness of the working surface of the formwork and the quality of its lubrication are monitored.

At the place of laying, attention should be paid to the height of the mixture dropping, the direction of laying the concrete mixture along the height and surface of the structure, the duration of vibration and the uniformity of compaction, avoiding the separation of the mixture and the formation of shells, voids. The correctness of concrete care, compliance with the timing and sequence of stripping, partial and full loading of structures, the quality of the completed structures and taking measures to eliminate defects are controlled.

The process of vibrocompaction is controlled visually, according to the degree of sedimentation of the mixture, the cessation of the release of air bubbles from it and the appearance of cement laitance on the surface.

The final assessment of the quality of concrete can only be obtained on the basis of testing its compressive strength to destruction of cube samples made from concrete simultaneously with its laying and kept under the same conditions in which the concrete of concreted blocks hardens. For the compression test, specimens are prepared in the form of cubes with a rib tire of 150 mm.

Along with standard laboratory methods for assessing the strength of concrete on samples, indirect non-destructive methods for assessing strength directly in structures are used. Such methods, widely used in construction, are mechanical, based on the use of the relationship between the compressive strength of concrete and its surface hardness, and ultrasonic pulse, based on measuring the propagation velocity of longitudinal ultrasonic waves in concrete and the degree of their attenuation.

With the mechanical method concrete strength control using the Kashkarov reference hammer. To determine the compressive strength of concrete, the hammer is placed on the concrete with a ball and a hammer is struck against the body of the reference hammer. In this case, the ball is pressed into the concrete with its lower part, and the reference steel rod with its upper part, leaving imprints on both the concrete and the rod. After measuring the diameters of these prints, their ratios are found and, using calibration curves, the compressive strength of the surface layers of concrete is determined.

With ultrasonic pulse method special ultrasonic devices are used, with the help of which the speed of passage of ultrasound through the concrete of the structure is determined. According to the calibration curves of the speed of passage of ultrasound and the compressive strength of concrete, the compressive strength of concrete in the structure is determined.

In winter conditions, in addition to the general requirements outlined above, additional control is carried out.

In the process of preparing the concrete mix, control at least
than every 2 hours: no ice, snow or frozen clods in the
heated aggregates fed into the concrete mixer, when prepared
mixing concrete mix with antifreeze additives; temperature
water and aggregates before loading into the concrete mixer; concentration
salt solution; the temperature of the mixture at the outlet of the concrete mixer.

When transporting the concrete mix, check once per shift
implementation of measures for shelter, insulation and heating of transport
Noah and receiving container.

In case of preliminary electrical heating of the mixture before laying it in
design control the temperature of each heated portion.

Before laying the concrete mixture, check the absence of snow and ice
on the surface of the base, joined elements, reinforcement and formwork,
monitor the compliance of the thermal insulation of the formwork with the requirements of the technological
geic map.

When laying the mixture, its temperature is controlled during unloading
from Vehicle and temperature of the concrete mix. Pro-
verify the conformity of waterproofing and thermal insulation of unformed
surfaces to the requirements of technological maps.

But more important are the necessarily controlled parameters and conditions: the temperature of the concrete mixture when laying in the formwork and the average

temperature during the holding period, the cooling time of the concrete mixture to 0 ° C

The results of quality control of concrete and reinforced concrete works are recorded in the relevant acts, journals, passports of structures in the form established for this construction.

Acceptance of concrete structures is carried out only after the concrete has acquired the design strength, determined by testing prototypes, and before the concrete surfaces are grouted. Upon acceptance, it is necessary to check the quality of the structure, the presence and correct installation of embedded parts, the breakdown of holes, openings and channels, to make sure that deviations in the dimensions of the structure do not exceed the allowable.

For all operations to control the quality of the implementation of technological processes and the quality of materials, certificates of inspections (tests) are drawn up, which are presented to the commission that accepts the object. In the course of the work, they draw up acts of acceptance of the base, block before laying the concrete mixture and fill in the temperature control work logs in the prescribed form.

Question #2 Safety precautions when performing work.

The safety of the production of works must be ensured:

  • advance preparation and high-quality organization of jobs;
  • providing workplaces with the necessary means of protecting workers;
  • timely training and testing of knowledge by workers on labor protection.

When carrying out work, the following must always be taken into account:

  • ways of slinging the formwork structural elements must ensure their supply to the installation site in the design position;
  • elements of mounted structures during transportation to the installation site must be kept from swinging and rotating by flexible braces;
  • it is not allowed to find people under the mounted elements until they are installed in the design position and secured;
  • it is not allowed to touch the reinforcement with the vibrator during the compaction of the concrete mixture;
  • it is not allowed for workers to be in the zone of movement of the rotary bucket, the movement itself in a loaded and empty state should be only with a securely closed shutter;
  • only persons who have a certificate for the right to work with them are allowed to drive concrete pumps and other mechanisms.

When working at a height of more than 1.5 m, all workers are required to use safety belts with carabiners.

Cleaning the concrete mixer tray from the remnants of the concrete mix can only be done when the drum is stationary.

It is forbidden to operate the concrete pump truck without outriggers. The operation of the concrete pump truck should begin with flushing with water and pumping the entire system.

In the production of formwork, reinforcement, concrete and stripping processes, it is necessary to monitor the fixing of scaffolds and scaffolding, their stability, the correct fixing of decking, railings, fences, stairs.

The installation of large-panel formwork must be carried out only with the help of cranes. When installing formwork elements in several tiers, it is necessary to control that each subsequent tier of structures is installed after the final fixing of the previous one. The panel formwork of columns, crossbars and beams can be installed from mobile ladders at a height above the level of their installation (on the ground or underlying floor) of not more than 5.5 m. It is allowed to work at a height of 5.5 ... 8 m only from mobile scaffolds having a working platform with fences at the top.

Workers engaged in electric heating of concrete should be equipped with rubber boots and dielectric galoshes, and electricians should also be equipped with rubber gloves. Connection of heating wires, measurements of concrete temperature with technical thermometers are carried out with the power off.

The area where the electrical heating of concrete is carried out must be fenced, and at night it is lit and equipped with signal lights that turn on when voltage is applied to the heating network.

All metal current-carrying parts of electrical equipment and fittings must be reliably grounded by connecting them to the neutral wire of the supply cable. When using a protective ground loop, before turning on the voltage, it is necessary to bring the loop resistance to the maximum allowable. The concrete electric heating area must be constantly supervised by an electrician on duty.

When performing work in winter and hot climate conditions, there are additional factors that pose a danger to workers, which must be taken into account:

  1. increased, in comparison with normal conditions, the voltage of the electric current used to intensify winter concreting;
  2. the use of various chemical additives in the composition of concrete mixtures;
  3. the formation of snow drifts on the territory of the construction site, icing on ladders, scaffolds, scaffolding, at the workplace;
  4. deterioration of visibility at the construction site due to normal cloudiness, short daylight hours and with precipitation in the form of snow;
  5. additional loads on scaffolding and scaffolding from snow, ice, increased wind loads;
  6. increased electrical hazard due to the abundance of electrical wires in the work area, interconnected in a handicraft way, and constant high humidity of the air and the working base;
  7. low temperatures air in winter conditions and insufficient mobility of workers in thick work clothes;
  8. high temperatures and low air humidity combined with solar radiation in hot climates.

External quality control (interlaboratory) is carried out by the federal system of external quality assessment (FS EQA).

Intralaboratory quality control is carried out at the CDL level. It is usually divided into three main stages:

1. Preanalytical (appointment of the test by a doctor, taking the material, transportation).

2. Analytical (sample study).

3. Post-analytical (interpretation of the result, diagnosis and treatment of the patient).

Quality control of products at enterprises is carried out by the technical control department (QCD). Product quality control is divided into three types: input, interoperational and output (acceptance).

· Incoming control - checking the quality of raw materials and auxiliary materials entering production. Constant analysis of the quality of supplied raw materials and materials allows you to influence the production of supplier enterprises, achieving quality improvement.

· Interoperational control covers the entire technological process. This control is sometimes called technological, or current. The purpose of interoperational control is to verify compliance with technological regimes, rules for storage and packaging of products between operations.

· Output (acceptance) control - quality control of finished products. The purpose of the output control is to establish the conformity of the quality of finished products with the requirements of standards or specifications, to identify possible defects. If all conditions are met, delivery of products is allowed.

QCD also checks the quality of packaging and the correct labeling of finished products. Input, interoperational and output control can be selective, continuous and statistical.

· Selective - control of a part of the product, the results of which apply to the entire batch.

· All products are subjected to continuous control (with an unfinished technological regime).

· Statistical control - precautionary. It is carried out throughout the technological process in order to prevent the occurrence of marriage.

Requirements for the quality of industrial products: organoleptic properties. Product quality is formed at the stage of product development and is accompanied by regulatory and technical documentation. Product quality must be ensured at all stages of production and maintained at the stages of storage, transportation and sale.

When raw materials or semi-finished products arrive at the enterprise, the first thing they look at is their appearance. Are there any cracks, dents on the surface, is the shape of the product correct, is the packaging not broken, is the date of manufacture correct. Sometimes suitability is determined by smell. Odors not characteristic of the product are the result of a violation of the preparation technology or spoilage during storage.

One of the main indicators of the quality of raw materials and semi-finished products is their consistency. The very concept of consistency includes a characteristic of the state of aggregation (solid, liquid), degree of homogeneity (curdled, flaky, lumpy, homogeneous), mechanical properties (brittle, elastic, plastic, elastic, brittle). The consistency is determined visually (foamy, liquid) and with the help of the tactile organs.



Organoleptic evaluation of raw materials and semi-finished products can give accurate results, provided that the rules for its implementation and compliance with the rules are followed. The amount of raw materials and semi-finished products should be small, because under the influence of fatigue, the susceptibility of the senses quickly decreases, and they also get used to a certain stimulus.

Sanitary regulations, which determine the conditions and terms of storage of especially perishable products, are intended for all enterprises that produce and sell especially perishable products.

Particularly perishable are products that cannot be stored without cold, and the maximum shelf life at a temperature not higher than +6 degrees. If the conditions and terms of storage are violated, microorganisms can multiply in them that cause spoilage of products, as well as microorganisms that can cause food bacterial poisoning and acute intestinal diseases.

For each batch of especially perishable products, the manufacturer must issue documents certifying the quality (certificate), an invoice (pick-up sheet) indicating the date and hour of production at the enterprise from the end of the technological process, the storage temperature and the end of its shelf life (date, hour) in accordance with these Rules.

Transportation of especially perishable products should be carried out in closed labeled containers by refrigerated or isothermal vehicles with bodies that have a hygienic coating. Sanitary - epidemiological stations on the ground should issue sanitary passports for each vehicle transporting especially perishable products. In the warm season, transportation is carried out in isothermal transport in the presence of ice - no more than 3 hours, without ice - no more than 1 hour.



Storage of especially perishable products at trade and Catering allowed subject to the temperature regime from +2 to +6 C. The exception is some semi-finished products and finished products, the storage temperature of which is indicated in the list.

Cold dishes and snacks are perishable products, so they should be prepared in small portions and quickly sold, as storage drastically deteriorates their taste and appearance.

Cold dishes and snacks, as well as semi-finished products for them, should be stored in refrigerated cabinets at a temperature of 0 ... 6 ° C and a relative humidity of 75 ... 85%. They should be stored in porcelain or enameled dishes (without cracks and broken enamel), closed with a lid or dry gauze.

Roast beef, ham, poultry, game are stored on dishes or baking sheets, salmon, salmon, sturgeon and similar products are stored on marked dry boards under dry gauze. It is recommended to cut the products before serving.

Semi-finished products of meat, capital and fish salads, as well as sauerkraut salads, made at harvesting enterprises, can be stored at a temperature of 4 ... 8 ° C for 12 hours.

The process of organizing audit work includes the following stages: preparation for a comprehensive documentary audit; organization and direct audit at the facility; registration of audit results; implementation of audit materials; control over the implementation of decisions taken as a result of the audit.

Preparation begins with the issuance of an order or order on the appointment of an audit or inspection. An order or instruction is issued 3-5 days before the start of the audit. As a rule, in the order or instruction, each member of the audit team indicates the timing of the audit.

The order or instruction is communicated to the members of the audit team 2-3 days before the departure to the audit site. On their basis, travel certificates are issued if the audited organization is located in another locality. The audit team must study all documents related to the audited organization (reporting, acts of previous audits and inspections, orders and instructions from higher organizations, etc.). When familiarized with them, shortcomings in production and financial and economic activities are revealed. They are written in a workbook. In the departments and services of the management apparatus, it turns out what claims are made against the audited organization. Then the head of the audit team draws up an audit or audit program. It gives the direction of the work of the brigade, indicates the features of the audited object.

Upon arrival at the audited organization, the head of the audit group is obliged to present to its head an order or instruction to conduct an audit. The head of the organization is obliged to convene a meeting with the heads of departments, services, at which the head of the audit team introduces all its members, introduces the audit program.

The main objectives of the audit of the availability and safety of finished products are:

  • Identification of the actual availability of finished products;
  • · Monitoring the safety of finished products by comparing actual and accounting data;
  • Checking compliance with the rules and conditions of storage of finished products;
  • · Monitoring compliance with the established procedure for the primary accounting of finished products;
  • Checking the correctness of the reflection in the balance of the organization of finished products.
  • Documentary verification of the correctness of accounting for the release of finished products.

It is necessary to establish the existence of an order for financially responsible persons of the organization and contracts with them, familiarize yourself with contracts for the sale of finished products, check accounting.

The reliability of data on the actual availability of products is checked by 3 types of indicators: natural, conditionally natural and cost.

The correctness of the evaluation of finished products is checked by analytical accounting of production costs, costing of products, output statements, statement No. 16 "Movement of finished products, their shipment and sale."

When checking the correctness of filling in the main details of the delivery note, pay attention to the time of delivery of products, the wholesale price, the presence of signatures confirming the acceptance and delivery of products to the warehouse, and the signatures of the Quality Control Department controller are checked. If necessary, different copies of the same invoice located in the warehouse and in the workshop are compared (forgery and distortion of data on the delivery time can be caught). With the operational accounting method, comparison of warehouse accounting data is carried out with the data of the balance book, the statement of finished products, the first section of the statement No. 16 or the corresponding computer printouts.

Primary documents for the delivery of products from production to the warehouse and statements of the release of finished products and shipment from the warehouse to customers are used by the auditor when checking the availability and safety of finished products in storage places in the relevant reporting.

At subsequent stages, audit materials are drawn up and implemented; control over the implementation of decisions taken as a result of the audit is organized.

The quality of culinary products is a set of product properties that determine its suitability for further processing and (or) use, safety for the health of consumers, stability of the composition and consumer properties (GOST R 50647-94).

The main indicators of food quality are nutritional, biological and energy value.

Nutritional value - product properties that satisfy the physiological needs of a person for energy and basic nutrients (proteins, fats, carbohydrates).

Biological value is an indicator of the quality of a food protein, reflecting the degree to which its amino acid composition meets the body's needs for amino acids.

Energy value - the amount of energy (kcal, kJ) released in the human body from the nutrients of products, necessary to ensure physiological functions.

Types of control

An important means of maintaining the required level of product quality is systematic control. For catering establishments at all stages of production, the following types of control are recommended:

1. input control - acceptance of raw materials and semi-finished products in terms of quantity and quality; When carrying out input control, the presence of a quality certificate and a hygiene certificate is checked; products should not be accepted without them. In addition, an organoleptic evaluation is carried out in accordance with the regulatory documentation.

2. operational control - control of technological processes at all stages of production; Technological operations that are the object of operational control play an important role in the formation of physicochemical, microbiological and organoleptic indicators of the quality of finished products. The sequence of technological processes, temperature regimes, interchangeability of products, culinary purpose of semi-finished meat products given in the collections of technological standards are mandatory. During operational control, they also check the compliance of the raw material set with technological and technical-technological maps, enterprise standards, specifications and other regulatory documentation.

3. acceptance control - quality control of products. General technical requirements to manufactured culinary products and to their sale, protection requirements environment, acceptance rules, control methods, rules for packaging and labeling, transportation and storage of culinary products are set out in GOST R 50763-95 “Public catering. Culinary products sold to the population. Culinary products must meet the requirements state standards, industry standards, enterprise standards, technical specifications and be developed according to technological instructions and maps, subject to sanitary norms and rules. The manufacturer is obliged to provide constant technological control of production, state supervision bodies - selective control.

In raw materials and food products used in the production of culinary products, the content of substances of chemical and biological origin potentially hazardous to health (toxic elements, antibiotics, hormonal drugs, mycotoxins, nitrosamines, pesticides, opportunistic and pathogenic microorganisms) should not exceed the standards established by SanPiN 2.3.2560-96 "Hygienic requirements for the quality of food raw materials and food products».

Culinary products must be prepared in such batches that the sale can be carried out within certain sanitary regulations terms. Dishes that are on a food warmer or on a hot stove must be sold no later than 3 hours after they are made.

Each batch of culinary products sold outside the hall of a public catering establishment must be accompanied by a quality certificate indicating the manufacturer, regulatory document, shelf life, weight of the packaging unit, price of 1 pc. (1 kg) products.

Forms of control

1. Departmental. It is the simplest and most effective, which is entrusted to the bodies of industry competence (the public catering department under the administration of the region, city, district).

2. Non-departmental. Carried out by bodies and institutions:

2.1 Federal Service on supervision in the field of consumer rights protection and human well-being (ROSPOTREBNADZOR),

2.2 Federal Tax Service of the Ministry of Finance of the Russian Federation

2.3 Federal Service for Veterinary and Phytosanitary Surveillance

Sampling technique for tasting.

In addition to monitoring compliance with the norms for investing raw materials, employees of sanitary and technological food laboratories determine energy value diets and the content of proteins, fats and carbohydrates in them for various contingents; control the use of funds that increase nutritional value dishes and culinary products (vitamin, protein preparations); as well as compliance with the sanitary and hygienic regime at public catering enterprises by examining swabs from equipment, inventory, workers' hands, etc.

Laboratory workers have the right to freely take samples of food products, semi-finished products, dishes and culinary products at enterprises and warehouses; to suspend at any stage of the technological process the use of raw materials and the sale of products when signs of poor quality, inconsistencies with regulatory and technological documentation are established, as well as in case of violation of the norms for investing raw materials or the rules for its processing. Samples of raw materials (products), standardized semi-finished products, culinary and flour confectionery products at the bases (warehouses), on expeditions, at the production of controlled enterprises are taken for laboratory analysis in accordance with the methodology established by the regulatory documentation. Laboratory workers report the results of analyzes (tests) to the head of the enterprise, as well as to the higher organization about the detected violations (poor quality, substandard, underinvestment of raw materials). Technological laboratories, located, as a rule, in the premises of the enterprise, control its work daily, checking both incoming raw materials and each batch of semi-finished products, dishes, products produced, and also carry out operational control. For this, express methods of qualitative and quantitative analysis, which allows you to quickly detect violations and correct them during the process.

In addition to performing control functions, technological food laboratories contribute to the introduction of new types of raw materials, semi-finished products, culinary products into production, monitor the correct organization of the technological process at enterprises, check the yield of semi-finished products, dishes, products, the amount of waste and the amount of losses during cooking, participate in the development of branded and new dishes, technological and technical-technological maps. Product quality indicators are set various methods: sociological, organoleptic, calculated, experimental, expert. The assessment of the quality level can be carried out by a differentiated method using single and complex indicators. sociological method based on the collection and analysis of the opinions of consumers of products (for example, a consumer conference).

The organoleptic method is the determination of the properties of products using the senses. Each group of raw materials, semi-finished products, products, dishes has its own specific properties and corresponding indicators. The overall organoleptic evaluation is based on the summation of all organoleptic indicators. To quantify product quality, a conditional system of numerical points is used. For organoleptic evaluation, 5, 10, 25, 50_point scale can be adopted, including positive reference raw materials or products and possible defects.

In public catering, a 5-point system is mainly used. Organoleptic assessment precedes experimental studies and allows you to more fully assess the quality of products, increases the efficiency of control. The calculation method is carried out by means of calculations using data found by other methods. The expert method is based on taking into account the opinions of expert groups. Experimental methods are divided into laboratory and production (technological). Laboratory methods are most widely used to assess the quality of public catering products. The quality of semi-finished products, dishes and culinary products, as well as raw materials, is evaluated by the results of the analysis of a part of the product selected from the batch. A batch is considered to be any number of products of the same name, manufactured by the enterprise per shift.

Sampling of raw materials, semi-finished products and culinary products for which regulatory documentation has been developed (GOST, OST, TU) is carried out by opening a certain number of transport packaging units specified in the regulatory documentation and withdrawing part of the product. A sample taken from a single packaging unit is called a single sample. The number of products in one-time samples from each package unit must be the same. One-time samples are combined, mixed and constitute an average or general sample.

The average sample must be taken in such a way that its composition corresponds to the entire lot. In the absence of regulatory documentation for raw materials and semi-finished products for taking an average sample from a small batch of products, all packaging units are opened, if there are not more than five of them, and in a larger one - every second or third, but not less than five.

Parts are separated from the average sample for mass determination, organoleptic evaluation and laboratory analysis. Samples of raw materials, semi-finished products, dishes and culinary products selected for analysis are packed in dry, clean containers, glass jars with tight-fitting lids, metal vessels, parchment, cellophane, polymer film. Each sample must be labeled with the name of the product or article, the date and hour of sampling, and the reference or formulation number.

When taking samples, an act is drawn up in two copies, one of which remains at the enterprise, and the other - in the laboratory. Samples should be delivered to the laboratory as soon as possible, but no later than 6 hours from the moment they were taken; cocktails with dairy products - no later than 2 hours, and alcoholic cocktails - no later than 4 hours from the moment of their preparation.

To deliver samples of dishes (products) to the laboratory, it is better to use a set of eight cylindrical vessels. When using glass and polyethylene jars with lids, they are covered with paper over the lids, tied and sealed. Sealed vessels or banks are numbered in the order corresponding to the entry in the sampling report. Flour confectionery and bakery products are wrapped in parchment paper, placed in plastic bag(each type of product separately), tied and sealed.

Delivered samples should be analyzed on the same day, if possible. The rest of the samples are stored in a refrigerator at a temperature of 4-8°C until the end of the tests and the issuance of the results of the analysis, after which they are destroyed with the permission of the head of the laboratory. An organoleptic assessment in the laboratory is carried out if it was not carried out at the factory or when the person conducting the analysis does not agree with the organoleptic assessment given in the act.

For physicochemical studies, a part of the sample is converted into a homogeneous mass using different ways: fragile, crumbling semi-finished products, culinary products are ground in a mortar or ground in a laboratory mill (coffee grinder); pasty and easily kneaded semi-finished products, culinary products are ground in a mortar, and with a denser consistency they are passed through a meat grinder; semi-finished products and culinary products from meat, fish and poultry are passed through a meat grinder twice; raw vegetables are chopped on a grater.

Samples of semi-finished products and culinary products of a dense consistency, multicomponent in composition, it is advisable to homogenize in a tissue grinder. The grinder is designed for grinding, animal food and plant origin in a liquid medium, therefore, when grinding some dishes and semi-finished products, a certain amount of water is added depending on the consistency and chemical composition recipe products.

Samples prepared for analysis are transferred to jars with a ground-in stopper and samples are taken from them for testing. Before taking samples, the contents of the jars are thoroughly mixed.

Samples of wet products, semi-finished products, culinary and confectionery products are stored in a refrigerator at a temperature of 4-8 ° C for no more than a day. Before sampling, they are heated in a water bath at a temperature of 50-60°C or in air to a temperature of 20°C.

When checking the enterprise by employees of technological food laboratories and other regulatory organizations, a determination is made medium weight semi-finished products, dishes and culinary products.

Piece and portioned culinary and flour confectionery products are selected from different baking sheets or trays and weighed in 10 pieces on a desktop dial scale with a scale of up to 1 kg. Intentional product selection is not allowed. When underestimated results are obtained, another 10 products are weighed. Then piece-by-piece weighing of at least 10 products is carried out on a desktop dial scale with a scale of up to 200 g. The results of repeated tests are final.

The average weight of dishes selected for distribution is determined by separately weighing three portions, followed by summing up and dividing by 3. Deviations of the average weight of dishes and culinary products from the established yield rate according to the recipe are not allowed. The mass of one dish (product) may deviate from the norm by no more than ± 3%.

In order to establish the correct vacation for vegetable and vegetable dishes butter, sour cream, sugar, portioned using measuring cups or spoons, check the mass of these products in the volume of this inventory by simultaneously weighing 10-20 servings.

Carrying out marriage

Currently, catering establishments mainly evaluate the quality of products by organoleptic indicators. This control is carried out by marriage committees, which may include a director (his deputy), a production manager (his deputy), a process engineer, a foreman cook or a highly qualified cook, a confectioner, a sanitary worker or a member of the sanitary post of an enterprise, an employee of a technological laboratory. At small enterprises, the marriage commission consists of the head of the enterprise, the head of production or the foreman cook, a highly qualified cook (pastry chef) and a sanitary worker. Highly qualified chefs (pastry chefs) may be entitled to conduct self-certification of custom-made (special) dishes. Representatives of a public organization are also involved in marriage.

In their work, the rejection commissions are guided by the regulation on the rejection of food at public catering establishments, the Collection of Recipes, technological and technical-technological maps, TU and TI. Evaluation of product quality during rejection is carried out according to the generally accepted 5 point system. The results of the marriage are recorded in the marriage journal of the established form.

A more reliable and effective method compared to culling is laboratory control, carried out by sanitary-technological and technological food laboratories. Its main task is to control the quality of raw materials, semi-finished products, finished products for compliance with the requirements of GOSTs, OSTs, TUs and recipes, as well as compliance with the duration and parameters of the technological process, sanitary and hygienic regimes, quality indicators and raw material investment rates. The task is carried out by organoleptic, physicochemical and bacteriological analyses.

Quick and essential information about the quality of products can be given by their organoleptic evaluation with the help of the senses: sight, smell, touch, taste.

Consistency is important characteristic the quality of gelled and whipped products (creams, etc.).

Taste is the most important indicator of the quality of a product, dish, product. The concentration of a substance necessary for the sensation of a particular taste (sweet, sour, salty, bitter) is not the same for different products. So, for the perception of a sweet taste, the concentration of sugar in the solution should be 0.5%, etc. In addition, the sensation of taste depends on the temperature of the room in which the evaluation of the quality of the dish is carried out.

Taste is closely related to other organoleptic characteristics. Smell and texture have a significant influence on it, so taste is often considered as a set of sensations.

Evaluation of the quality of the product by organoleptic indicators is to a certain extent subjective, which is associated with an unequal perception of taste sensations. different people. Therefore, in order to obtain more objective data, a certain tasting methodology is required, which must be strictly observed.

At enterprises where there are no technological food laboratories, product quality is controlled organoleptically.

The quality of finished products in accordance with the Regulations on rejection at catering establishments is assessed as "excellent" and "good", "satisfactory" and "unsatisfactory" on a five-point scale. The results of product quality assessment are recorded in a special rejection log before the start of sale.

The quality of sweet dishes is evaluated by appearance, taste, smell, texture. Extraneous taste and smell in the dish, insufficient amount of sugar and consistency that does not correspond to this dish are unacceptable.

For use in its natural form, fruits and berries are well ripened, completely benign, thoroughly washed.

compotes should be transparent, from light to brownish in color. Fruits and berries whole or cut into slices, slices, circles, retained their shape, not overcooked. The taste is sweet or with a slightly sour aftertaste, with the aroma of the fruits and berries used.

Main defects: the syrup is sweet, but without the aroma and taste of fruits (the liquid was drained and the syrup was added; the taste is weakly pronounced (they violated the recipe or insisted a little after cooking); some of the fruits are overcooked, while the shape of others is preserved, there is a cloudy sediment at the bottom (all the fruits were put into the syrup at the same time, and not sequentially in accordance with the cooking time); stalks, seeds of apples and pears, seeds of fresh plums and apricots come across (poorly sorted and peeled the fruits).

Kiseli should be homogeneous, without lumps of brewed starch, non-viscous. Thick kissels retain their shape, medium-thick and liquid kissels spread and have the consistency of thick sour cream or cream, respectively. The taste of jelly is sweet, with a taste, smell and color of used berries or fruits.

Main defects: liquid jelly (digested or put a little starch); the presence of lumps (incorrectly brewed starch); film on the surface (not sprinkled with sugar before cooling); jelly from squeezed juices does not have the aroma, color and taste of fresh berries (the juice was boiled, and not introduced raw at the end of cooking); cloudy jelly from juices and syrups (stored for a long time, maize starch was used); in jelly from mashed fruits, large particles come across (poorly rubbed); milk kissels have the smell of burnt milk, there is no aroma of vanillin; water stood out on the surface of the thick jelly (it was stored for a long time); cranberry jelly has a purple color (cooked in an aluminum bowl).

Jelly has a gelatinous consistency, can be transparent and opaque. The taste is sweet, with a taste and smell of those products from which jelly is made. Fruits in jelly are cut neatly and laid out in the form of a pattern.

Main defects: berry jelly opaque (poorly filtered or not clarified); jelly is not frozen or very thick (gelatin was not put in the norm); lemon jelly is bitter (poorly cleaned the zest); pieces of gelatin come across (gelatin was poorly soaked and did not dissolve completely); little sweet (not enough sugar).

Mousse should have a finely porous, tender, slightly elastic texture. It is a lush frozen mass of sweet taste with a slightly sour aftertaste. The color is white, yellowish or pink depending on the products used. The shape of the mousse is square or triangular with wavy edges.

Main defects: a dense layer of jelly formed in the lower part of the mousse (poorly whipped, poured into molds not completely cooled); the mass is heavy (whipped a little); the pieces are shapeless (they were supercooled when beating).

Sambuc is a homogeneous lush mass, finely porous, with an elastic consistency. The taste is sweet, with a sour taste and smell of apple or apricot puree. The shape of the sambuca should be the same as the mousse.

Cream has the shape of a square, triangle or cap, an elastic porous mass with the color and smell of the corresponding products that make up the cream.

puddings should have a golden brown crust on the surface and be lush, well baked. The shape of the pudding matches the shape of the dish being used. Inside the pudding has a delicate and soft texture, interspersed with raisins and candied fruits. Color from light yellow to light brown. The taste is sweet.

Gurievskaya porridge should have a golden crust and a delicate fluffy texture. In baked products, a burnt surface is not allowed.

Charlotte with apples has the shape of a cap or square, with a ruddy fried crust. Apple mince should be whole, not spilled.

apples with rice. Rice. should be neatly molded into a low cylinder. The surface of the apples is light, completely covered with sauce.

apples in dough. They should look like a ruddy donut with a golden crust, with an apple baked inside. The dough should be lush, yellow at the break; well-baked apple, greenish-yellow or soft white.

Fruit in syrup. Apples and pears should keep their shape. The syrup should be slightly acidic, with the aroma of wine, transparent and thick with sugar.

Main defects: the surface of apples and pears darkened (peeled fruits were stored in air, and not in acidified water); fruits are deformed (overcooked), hard (undercooked); the syrup has an insufficiently concentrated taste (the repertoire is broken) or a cloudy hue (the peels of the fruit from which the syrup was cooked were overcooked).