CONTROL FOR THE QUALITY OF GOODS SUPPLIED TO

CONTROL FOR THE QUALITY OF GOODS SUPPLIED TO THE RESTAURANTS

Catering – is one of the biggest and profitable sector of the economy Nowadays new approaches and technologies are introduced in order improve the quality of culinary products. That is why the company must organize their activities to keep control of all technical, administrative and human factors affecting the quality of the product and its safety.

In order to provide restaurant with products it is necessary to solve next problems: 1. What to buy. 2. How much to buy. 3. Who will be supplier. 4. On what conditions it’s better to purchase.

A variety of food raw, that is processed; selling of products consumed in large quantities, and its direct impact on the quality of health require strict compliance of sanitary regime in production and quality control of raw materials. The quality of the products in restaurants depends on the quality of: raw materials, technology, preparation storage conditions.

The main requirements for the suppliers of goods to the restaurants: Have definition of requirements for a product Timely conclusion of contracts and monitoring of their implementation. Compliance of schedule delivery. Proper organization of the acceptance and realization of material goods by responsible individuals.

ISO 9000 and ISO 22000 The quality and safety of food are necessary characteristics that require good management system in restaurants. One of ways to solve this problem is to create the food industry quality management system and safety of food products based on international standards ISO 9000 and ISO 22000 series [18, p. 76].

Each batch of products must have a certificate of quality with the name of the manufacturer, its addresses, the normative document according to which it was made, product names, date of manufacture, shelf life and expiration date, conditions of storing, mass and price per unit.

Products obtained by quantity and in quality. Acceptance of products produced by commodity-transport consignment notes, invoices by the way of transferring weigh of packing seats)

The acceptance of goods by the quantity and by the quality conducted simultaneously. Acceptance of goods quality quantity

Product must be safe for the health of consumers! Acceptance of goods for quality is organoleptic (by type, color, taste). Thus check compliance to standards and certificates. Transport documents also include affixed certificates or certificates of quality. According to the law "On Protection of Consumers', sanitary rules and regulations the product must be safe for the health of consumers.

It is forbidden to accept: All kinds of meat which are unbranded and haven’t veterinary certificate; Poultry and eggs without a veterinary certificate, as well as from farms with salmonella; Canned food with geometricity violation; Vegetables and fruits with signs of decay; Pickled, salty and dried mushrooms without the document of quality; Crop production without quality certificate.

Food which is not allowed is that: do not conform to regulations; have obvious signs of inferiority don’t have certificates of quality and safety of food products, materials and products; documents of manufacturer, supplier of food products, materials and products, that confirm their origin; not correspond to the provided information and for which there is reasonable suspicion about their falsification; don’t have expiration date (for food, materials and products for which installation expiration date is obligatory) or time of storage was passed; don’t have labeling, which include information required by law or state standards

!!!! Such foods, materials and products recognized as poorquality and dangerous; it can’t be implemented, only recycled or destroyed.

Stocks For continuous work of restaurant it is necessary to have stocks. Stocks should be minimal, but sufficient for the smooth operation of the enterprise.

Normative storage conditions: For restaurants business it is recommended the following rules for stocks under normative storage conditions: non-perishable foods (flour, sugar, cereals) - 8 - 10 days; perishable foods (meat, fish, poultry, etc. . ) - 2 - 5 days; such products as bread, milk should not exceed one-day implementation.

The excessive reserves increase storage losses, slow turnover of goods, complicating accounting, thus worsen storage conditions. Seasonal price drop occurs during harvest and allows the company to purchase products at lower prices and in bigger volumes that is better meet consumer demand to increase profits.

Paperwork order during goods acceptance If there is lack It is necessary to make unilateral act. This product is stored separately, must call immediately to the supplier on perishable goods upon detection of shortage. For non-perishable goods not later than after 24 hours. Suppliers of perishable goods shall be in four hours after the call, for others - no later than the next day. After final acceptance, the statement is drawn up in triplicate.

The term of quality control for perishable goods - 24 hours. , For perishable - 10 days.

These are advices for restaurant according to organization of goods supply: providing wide assortment of goods in sufficient quantity and good quality during the year; timeliness and rhythm of deliveries; optimal supplier selection and making contracts for the supply of goods. For effective and smooth operations, the enterprise must arrange delivery of goods from different sources.