3. Losses of food goods

With the storage, the transportation and the realization appear the quantitative losses of goods, which are subdivided into those normalized and protocol led. To the normalized losses carry the natural loss of mass and the before realization withdrawals, which are formed with the preparation of goods for sale (cleaning of sausage, fish, of butter; the formation of crumb with sale refined sugar, confectionery articles and other). Here carry the losses, which are formed over the standards of the natural loss of goods in the food stores of self-service. Natural loss - this of the loss of the mass of goods, that appears for the natural reasons. Its basic reasons are shrinkage (scattering), leakage and other The size of the natural loss of products influence the physical chemistry properties of goods, periods and conditions for storage, the form of packing, climatic conditions and the seasons. For reduction in the losses it is necessary to exercise thorough control over the quality of the goods entering, to observe the proper regime of storage, to enlarge sale of the package goods.

The actual sizes of natural loss are determined after the removal of remainders (inventory). They compare the revealed deficiency in the goods with the affirmed standards of natural loss. To natural loss do not relate the withdrawals from the cleaning of the upper layer of butter; the withdrawals, which are formed with the preparation for sale of sausages (string, the ends of the shells), beaten of poultry (paper), and also of meat bloated and the fish goods, sold after working-out (the skin of hams, the bone), and other These losses are normalized separately. The losses of goods - scrap, battle, which arose as a result of a careless attitude, also do not relate to the natural they diminished and they are copied due to the guilty persons. The writing off of lack can be produced only after the inventory of goods. The order of the writing off of lack, embezzlements and losses from the spoiling of values is regulated by legislation and constitutive documents of enterprise.

Control questions

1. What they do understand under the term “storage”?

2. What processes do occur during the storage?

3. Call you the possible losses of goods.

4. Call you the forms of natural loss.

5. How and when is produced the writing off of natural loss?

Lecture 5 Bases of the standardization of goods

Plan

1. Standardization

2. Purposes of standardization

3. Intergovernmental system of standardization

4. International and regional standardization

Establishment - установление voluntary – добровольный

Achievement – достижение ordering – упорядочение

The reliable – надежный sphere – сфера

Introduction – внедрение supervision – надзор

Lean – опирается educe – выявляет

Appearance – возникновение guarantee – обеспечение

Compatibility – совместимость transposability – взаимозаменяемость

Salesmen – продавец low-waste – малоотходный

Connection –связь defense – оборона

Protection – охрана environment - окружение

Surroundings – среда Agreement – соглашение

Acknowledged – признаны corotation – совместное

Acknowledgement – признание kept – сохранены

Promote – способствует advance – продвижение

Successful – успешное obvious – очевидный

Collaboration – сотрудничество agreement - согласование