Open AccessFEATURES OF ARRANGING OF LABORATORY QUALITY CONTROL OF PUBLIC CATERING PRODUCTS
Author(s) -
Дмитрий Валерьевич Гращенков,
Tatyana V. Mazhaeva
Publication year - 2019
Publication title -
zdorovʹe naseleniâ i sreda obitaniâ
Language(s) - English
Resource type - Journals
eISSN - 2619-0788
pISSN - 2219-5238
DOI - 10.35627/2219-5238/2019-318-9-22-26
Subject(s) - quality (philosophy) , control (management) , raw material , business , engineering , computer science , philosophy , chemistry , organic chemistry , epistemology , artificial intelligence
A description of some modern approaches to the arranging of laboratory quality tests of public catering products is given. The object of the study was food raw materials and food products, as well as products of public catering enterprises, which were subjected to physical and chemical tests.We researched to analyze the existing system of arranging of laboratory quality tests and new approaches and recommendations development for its improvement.