The rejection log is filled in by the commission when evaluating samples of finished products in production shops and catering establishments. The quality of dishes, compliance with recipes and sanitary standards are assessed.
Rejection is a comprehensive inspection carried out to investigate the quality of food products. It is often held not only in workshops, but also in restaurants, canteens, cafes, kindergartens, schools, and other catering establishments. Conducted by a special commission, it allows you to determine compliance with the standards in the manufacturing process, monitor the condition of the premises, the menu. It also includes checking the observance of sanitary rules by workers. All information about such activities is recorded in the finished product marriage log.
Each test begins with an assessment of organoleptic characteristics. The quality of the finished product is influenced not only by the cook composition, but also by the characteristics of the purchased raw materials, the correct formulation development. Based on the results, an assessment is given:
- Excellent. It is rarely put on, because to obtain the "five", all norms and strict adherence to the recipe are required.
- Okay. It is placed subject to the recipes, the observance of the cooking technology. The product has good taste, but it has drawbacks. For example, when cooking, there is no golden brown crust, the cutting of products was carried out incorrectly.
- Satisfactorily. When using the recipe, there were errors, for example, there are errors in the sample in the ratio of the ingredients used. There is odor and taste, and the appearance is deformed. Such a rating is given if the dish is not completely cooked or burnt.
- Unsatisfactory. Such products are not allowed for sale or sale. Such an estimate can be obtained by one parameter, but the whole batch will not reach the consumer.
How is the journal filled out?
Wikipedia says that the rejection log contains marks about all tested dishes with a quality rating. To be filled in by a commission, the number of which depends on the size of the enterprise. In small industries, it includes a manager, a manager, a senior chef, and sometimes a medical worker. In large workshops, a process engineer, a cook, a confectionery specialist with the fifth grade, and a laboratory representative are additionally involved.
The magazine itself consists of pages, each of which has 7 columns. They contain information about the exact date and hour of preparation of the dish, the time of verification work, the full name of the product, the final information about the conclusion and the assessment. Permission to sell the goods must be indicated. All members of the commission must be signed.
If necessary, you can leave comments in the journal. More often they are left if an unsatisfactory grade was given during the audit. In this case, all available legitimate reasons and facts are prescribed.
Subtleties of filling
In some establishments, chefs and pastry chefs are allowed to make corrective corrections. To do this, you need to have the right to "personal marriage". The responsible chef is responsible for keeping the journal. Requirements are put forward to fill it out:
- pagination is required;
- the magazine must be bound and sealed by the organization's seal;
- it should describe all the properties and characteristics of the finished product.
The entry of information should take place every day in enterprises that operate in the field of food. To prevent obtaining incorrect results, the study should take place in a separate room, where the object of study will not be distorted by extraneous odors or improper artificial lighting.
In conclusion, we note that in order for the magazine to have predominantly positive ratings, you need to pay attention to the quality and shelf life of the purchased raw materials, carefully check the integrity of the packaging. All products must be stored in proper conditions. In the working room itself, good ventilation and optimum air humidity are ensured. One of the main rules is the observance of SanPin in the cooking process.
