Organization of product quality control. Subject to quality control. "Scientific

Quality control is an important function in quality management in an enterprise.
GOST 15467-79 “Product quality management. Basic concepts" regulates product quality as a set of properties that determine the suitability of products to meet specific needs in accordance with the purpose. Each product has certain properties that characterize the quality. General criteria for assessing quality are established in the regulatory documentation: technical regulations, standards, specifications for specific types of products. Thus, cosmetic products must be manufactured in accordance with the requirements of TR CU 009/2011 and standards for a certain type of product, for example, GOST 31460-2012 “Cosmetic creams”. In addition, each product has its own consumer properties.

Thus, the concept of "quality" is associated with meeting consumer expectations for a particular product, which means it is an important component of the product's competitiveness and a guarantee that the product will be sold and will win a large audience in any economic situation.

What is quality control?

A number of sources give the following definitions of the term "control". In the ISO 9000:2015 standard, control refers to the determination of compliance with specified requirements. According to GOST 15467-79, quality control means checking the compliance of product quality indicators with established requirements. This activity is carried out in order to confirm that the manufactured finished products meet or do not meet the requirements established in the regulatory documentation.

Quality control, regardless of the methods used, involves, first of all, the separation of relevant products from defective ones. Of course, product quality will not improve due to rejection, but, as a rule, an effective quality control system in most cases contributes to the timely prevention or reduction of failures and errors in operation, followed by their correction with minimal material costs and losses. Therefore, in the control process, special attention is paid to careful control production processes and prevention of marriage.

As a rule, production control confirms the fulfillment of established (specified) requirements for processes and products and includes:

Input control of purchased resources (raw materials, packaging materials);

Quality control in the production process;

Quality control of finished products.

Quality control is subject to:

Purchased raw materials, materials and other resources;

Produced semi-finished products and finished products;

Availability normative documents for testing, including sampling;

Availability necessary premises, equipment, consumables.

The control procedure, as a rule, is regulated by the documents of the management system and is carried out at regular intervals and is reduced to the measurement of certain indicators and their comparison with the reference ones. A mandatory requirement is the separation and isolation of non-conforming products (rejects) from the rest. When nonconformities are identified, further production should be suspended, and resumption is possible only after the causes of the nonconformity have been eliminated. Therefore, control is not always carried out according to plan. It is also possible to carry out unscheduled (emergency) control in conditions when at any stage of production a threat to quality is identified and recorded or there is a danger of violations. For example, in case of problems with water supply, it is possible to increase the number of laboratory tests of water or control of some additional parameter water quality.

The main role in the organization of the control process is played by the distribution of responsibility and authority. It is necessary that each employee meets the requirements for skills and experience, and strictly fulfill their official duties. Here important point is the formation of the ideology of the unacceptability and inadmissibility of marriage, the ideology of personal responsibility of the employee responsible for the performance of work and the quality of products. The level of control, first of all, depends on the qualifications of the personnel, their attention to the process of control and production. The most reliable way to minimize discrepancies is to organize training and certification of personnel.

Thus, quality control is based on the responsibility of each employee for the work performed, which makes it possible to monitor the quality of products in a timely manner: to suspend the production of defects in a timely manner without passing it on to subsequent stages of production, to take timely measures to normalize the process of production of products that meet the established (specified) requirements . But, nevertheless, priority must be given to the prevention of deviations, and not to the identification and elimination of defects.

As a rule, the quality control process includes taking samples (samples) at certain stages of the product life cycle, conducting established tests, and recording test results. All logged data is analyzed for possible failures that could lead to quality degradation, and stored for a set amount of time.

Based on the results of the control, one of the following decisions can be made:

Recognition of products that meet the established (specified) requirements;

Identification of marriage (non-conforming products) and implementation of actions to manage such products;

Processing of products with subsequent re-control;

Making changes to processes.

In addition to recording, the result of the control can be confirmed visually, where appropriate, for example, by marking with labels or tags.

Important in the process of quality control is the constant desire to improve quality by attracting the latest technologies. Science is moving forward, higher quality standards are emerging. It is important to monitor the emergence of modern equipment and new test methods.

Input control

Most often, the company does not manufacture everything itself necessary materials from which it manufactures its products. A significant part of them is purchased from other enterprises. In order to confirm the conformity of the products purchased from the supplier, an incoming control is carried out. Such a check makes it possible to identify inconsistencies and deviations from the norm even at the stage of acceptance and prevent inappropriate raw materials from being put into production, on which the quality of the finished product directly depends.

Input control usually involves visual inspection(packaging integrity, marking, quantity) and testing for certain quality and safety indicators.

Each batch of incoming materials must be subjected to incoming control, so the process is very laborious. But by building mutually beneficial relationships with suppliers, when criteria for evaluating and selecting suppliers are established, when the supplier is verified and "approved", it is possible to reduce the volume input control. Therefore, incoming control is often considered as one of the elements of the relationship with the supplier.

The effectiveness of incoming control is evidenced by the absence or reduction of cases of transfer of non-conforming raw materials and materials to production. Imperfection of the input control process can bring losses to the manufacturer, because the lack of an adequate level of quality of incoming raw materials can lead not only to defects in manufactured products, but also to delays in fulfilling obligations to the customer (consumer), to an increase in the cost of production due to the elimination of defects.

Control in the production process

Control in the production process is associated with tracking quality directly during production at certain stages. At the same time, samples (samples) are taken and their quality is controlled. It is important not to pass defects to subsequent stages of production in order to avoid unplanned and unnecessary costs associated with the processing or disposal of such products.

Control involves checking products for compliance with reference samples, including parameters appearance, the correctness of labeling, as well as laboratory testing for certain quality indicators. The main goal is to timely identify deviations and, if necessary, make adjustments. technological processes to ensure that the quality of the products produced is consistent. Therefore, it is necessary to manage not only the quality of the products themselves, but also the processes. Compliance monitoring required technological instructions and standard operating procedures (SOPs) at all stages of the production cycle, including the stages of storage and transportation, where product spoilage is also possible.

In addition, microbiological monitoring is important in production. production equipment, premises entering industrial premises air, control of microbial contamination of hands and overalls of personnel, control technical condition equipment, monitoring compliance with safety regulations and compliance with the order. It should be noted that the order in the workplace contributes to the improvement of the quality of products, increases productivity. While disorder leads to sloppiness and errors in work, increasing deviations from established requirements.

Finished product control

The purpose of quality control of finished products– determination of conformity of finished products regulatory requirements and protection of consumers from the inadvertent receipt of nonconforming products. This type of control is the resulting stage. Finished products can be sold only when their quality meets the established requirements of regulatory documentation.

Production control

Quality control- an integral part of production processes, playing an important role as one of the functions of enterprise management. It is known that the leading position in the market is achieved by enterprises that are able to ensure the quality of their products. At KorolevPharm LLC, one of the principles is consumer orientation. Each employee understands that the company operates at the expense of its customers, and therefore it is necessary to produce products that meet all the specified requirements, characterized by stable quality. Control is carried out at all stages of the production cycle within the framework of the management system. A full range of testing of raw materials, packaging materials, semi-finished products, finished products in terms of physical, chemical and microbiological parameters, as well as microbiological monitoring of production is carried out by specialists of the Analytical Laboratory. To ensure quality, KorolevPharm LLC annually spends funds that it invests in modern equipment for quality control of purchased raw materials and manufactured finished products, mastering modern control methods, as well as staff development.

The main task of the quality control system- identify the stages at which problems may arise, and thus optimize the work of quality control personnel: pay attention where it is needed, and do not do unnecessary work where this is not required. The company considers the quality of its products to be one of the most important indicators of its activity.

Quality control occupies a special place in product quality management. Quality control is one of effective means achievement of the intended goals and the most important function of management contributes to correct use objectively existing, as well as man-made prerequisites and conditions for the production of high quality products.

Technical control plays a deservedly large role in modern production and product quality management. The efficiency of production as a whole largely depends on the degree of perfection of quality control, its technical equipment and organization.

In the process of control, the actually achieved results in the field of quality are compared with the planned ones. Modern methods of product quality control, allowing minimal cost to achieve high stability of quality indicators are becoming increasingly important.

The product quality control system is a set of interrelated objects and subjects of control, the types, methods and means used to assess the quality of products and prevent defects in various stages life cycle products and quality management levels.

An effective control system allows, in most cases, to carry out a timely and targeted impact on the level of product quality, to prevent all kinds of shortcomings and malfunctions, to ensure their prompt identification and elimination with the least expenditure of resources.

Positive results of effective quality control can be identified and in most cases quantified at the stages of development, production, circulation, operation (consumption) and restoration (repair) of products.

The main elements of the product quality control system are represented by a number of general subsystems, which include, first of all, the following subsystems:

v planning;
v supervisory control;
v incentives and responsibility of subjects of quality control.

Additional elements of the product quality control system are represented by a number of special and supporting subsystems. In this case, the following special subsystems are distinguished:

v prevention of marriage and poor quality in the process of product development and production;
v product testing;
v certification of products, works, services, quality systems and productions;
v certification of technological processes, workplaces and performers of production operations;
v state supervision over the implementation and observance of standards, metrological support of production and other conditions and factors for the production of products of the required quality;
v self-control of quality in production (main and auxiliary workers, brigades, sections, workshops);
v standardization of methods and means of product quality control;
v the use of non-departmental forms of quality control (by the customer, sellers, consumers, etc.).

The effectiveness of the product quality control system is largely determined by the efficiency of the functioning of subsystems that ensure the correct and timely solution of quality control tasks at various levels of management and stages of the product life cycle. As part of these subsystems, it is necessary to single out the subsystems of methodological, material and technical, technological, personnel, information, metrological, mathematical, legal, financial and organizational support quality control.

Under technical control product quality, carried out at each enterprise, is understood as checking the compliance of a product or a production process with established technical requirements. There are two types of technical control at the enterprise: operating and receiving.

Operational control consists in checking the compliance of each production operation with the requirements of technological documentation (temperature, pressure, equipment speed, etc.). At the same time, product quality indicators are monitored after the completion of each operation in the manufacturing process. On the basis of operational control, measures are taken to eliminate the detected deviations. These include: adjustment of equipment, replacement of tools, regulation of temperature conditions, speed of working bodies, etc. Operational control is of a preventive nature and aims at timely detection of defects in manufactured products.

Acceptance control consists in the fact that the verification establishes the conformity of the finished product with the requirements of the standards, specifications, drawings, etc. On the basis of acceptance control, a decision is made on compliance with the requirements of the standard and on the proper technical level or on the rejection of products. The purpose of acceptance control is to prevent the delivery of products that do not meet specified requirements.

Along with the operational and acceptance, the company also carries out input control, the purpose of which is to check the compliance with the established quality requirements of raw materials, semi-finished products, components and tools coming to a given enterprise from supplier enterprises.

During the technical control of product quality, product defects can also be identified. A defect is each individual non-compliance with the requirements established by regulatory documentation. Defects are divided into design and manufacturing. Structural defects are associated with miscalculations in design documentation. Defects can be obvious and hidden. Explicit ones are called those for the detection of which appropriate measuring instruments, tools, laboratory analyzes are used. Products with obvious defects are called defective and are not subject to sale. Hidden defects are called defects that are detected when the product arrives at the consumer. The use of such products for their intended purpose becomes impossible, they must be returned to the manufacturer.

For the purpose of the most complete detection of product defects, control should be continuous and repeated. If for various reasons it is impossible to introduce a complete inspection of products, technical control can remain selective, but with constant improvement of the methods and procedures for its implementation. If defects are found, the elimination of which is technically possible and economically feasible, the products are returned for revision. If defects are found, the elimination of which is technically impossible or economically unreasonable, the products are included in the defective list.

The system of marriage prevention at the enterprise provides for the prevention of marriage, both at the pre-production stage and directly in production. In the first case, quality control of new developments and input quality control are carried out, and in the second case, control over compliance with technological discipline and quality self-control.

Quality control of new developments provides for:

v evaluation and regulation of the technical level of developments;
v standard control of design documentation;
v standard control of technological documentation.

Input quality control involves a selective or complete check:

v received raw materials and materials;
v semi-finished products and blanks;
v accessories and spare parts.

Monitoring compliance with technological discipline includes:

v control of the accuracy and stability of technological processes, the condition of equipment, the quality of equipment and tools, the accuracy of metrological support;
v control of the level of qualification and quality of work of the performers of production operations;
v interoperational, including active, quality control of parts, blanks, assemblies, etc.

Self quality control is used:

v to evaluate the performance of individual employees;
v activities of production teams;
v in the activities of sections, workshops, departments, etc.

The correct use of these types of control leads to the fact that it has a more active effect on the process of forming the quality of products, since it is not a passive fixation of defects in production, but the prevention of its occurrence. In addition, the use of these types of control makes it possible to timely detect emerging deviations from established requirements, promptly identify and eliminate various causes of a decrease in product quality, and prevent the possibility of their occurrence in the future.

Economic responsibility of the enterprise for the level of product quality. The first manifestation of such responsibility is the practice of establishing warranty period services for technical products and some other types of products, during which the enterprise, at its own expense, repairs them and Maintenance. The guaranteed period is established by legislation, standards, under an agreement between the manufacturer and the consumer. For food, medicine, products household chemicals and other products, the consumer properties of which may deteriorate over time and pose a danger to human life and health environment, the expiration date is set, which is indicated on the packages, labels, instructions and other documents.

The economic responsibility of the enterprise is also in case of non-compliance with the conformity of product quality to established standards. Appropriate control is exercised by the State Standard of Ukraine, its bodies in the regions. State inspectors of Gosstandart have the right to select product samples to check their quality, prohibit the production and sale of products manufactured in violation of standards, as well as products that have not passed mandatory quality certification, and issue materials on the imposition of a fine. Control over the quality of products is also carried out by employees of sanitary and epidemiological stations and consumer rights protection societies. In case of detection in products of deviations from quality standards that are dangerous to human life, sanitary and epidemiological stations have the right to make decisions on the withdrawal from production of this batch of products, to prohibit the sale of previously released products.

Product quality control Catering- This is a verification of compliance with the requirements for these products established by regulatory documents.

At the enterprise, it is important to control the quality of products at all stages of production (at the place in the technological cycle) input, operational, acceptance, and on the part of controlling organizations - inspection control.

Input control - control of the supplier's products received by the consumer or customer and intended for use in the manufacture or operation of products. At the enterprise, the acceptance of products for quality is carried out by the production manager or the cook-foreman. The incoming control service controls the incoming raw materials (products) and checks the compliance of its quality with the data specified in the accompanying documents (certificates, quality certificates, declarations of conformity), according to organoleptic indicators regulated in the regulatory documentation. In cases of doubt about the good quality or condition of the raw materials received, a food laboratory worker is called in to take samples for analysis. At the same time, I invite a representative of the supplier, in the presence of which the products are accepted for quality. Based on the laboratory conclusion, claims are made to the supplier, and cases of delivery of low-quality raw materials are noted in the journal “Accounting for the supply of low-quality and non-standard products”. In case of repeated deliveries of poor quality products, the enterprise may unilaterally terminate the contract with the supplier by notifying him of this at least one month in advance.

Operational control - control of a product or process during or after completion of a manufacturing operation.

Acceptance control - control of products, based on the results of which a decision is made on its acceptance and suitability for use. Operational and acceptance control at the enterprise is carried out by a single service: production manager, cook-foreman, chef of the highest rank.

Inspection control - control carried out by specially authorized persons in order to verify the effectiveness of previously performed control.

Volatile control - control carried out at an indefinite time.

Continuous control - control, in which the flow of information about the controlled parameters occurs continuously.

Periodic control - control, in which the receipt of information about the controlled parameters occurs at specified intervals.

Continuous control - control of each unit of production in the batch.

Sampling control - the decision on the quality of controlled products is made based on the results of one or more samples.

Production control - control in the process of preparation for production and the actual production of products, as well as during its release.

The quality assessment of finished products is carried out by the quality control service, which acts as a rejection commission and whose members are responsible for assessing the quality of products manufactured during the working day.

Brakerage - quality control of products for mass demand dishes. For a one-time marriage, the composition of the commission must consist of at least 2 people. Brakerage begins with determining the mass of finished products and individual portions of soups, hot, sweet dishes and drinks. At the distribution, the temperature of the dishes is checked during the holiday, using a laboratory thermometer.

Separate indicators of the quality of controlled dishes are evaluated in the following sequence: indicators evaluated visually (appearance, color), smell, texture and, finally, properties evaluated in the oral cavity (taste and some features of consistency - uniformity, juiciness, etc.)

Each indicator of product quality is evaluated according to a five-point system:

5- excellent;

4- good;

3- satisfactory;

1 - very bad (unsatisfactory).

Dishes prepared in strict accordance with the recipe and technology, which do not have deviations from the established requirements in terms of organoleptic indicators, are rated "excellent" (5 points). If the dish is prepared in accordance with the recipe, but has minor deviations from the established requirements, it is rated as “good” (4 points). Dishes with more significant deviations from the requirements, not suitable for sale without processing or after refinement, are rated as "satisfactory" (3 points). An “unsatisfactory” rating (2 points) is given to products with significant defects (undercooked, undercooked, burnt, with a taste of oily fat, etc.), but which do not exclude the possibility of their processing.

One of the main components of determining product quality is an organoleptic assessment, which includes the following concepts:

1) appearance - an organoleptic characteristic that reflects the general visual impression or a set of visible parameters of public catering products and includes such indicators as color, shape, transparency, gloss, sectional view, etc.

2) texture - an organoleptic characteristic, which is a combination of mechanical, geometric and surface characteristics of catering products that are perceived by mechanical, textile, visual and auditory receptors.

3) consistency - a set of rheological characteristics of catering products perceived by mechanical and textile receptors of consistency is one of the components of texture.

4) smell - an organoleptic characteristic perceived by the olfactory organ when inhaling volatile aromatic components of public catering products

5) taste - an organoleptic characteristic that reflects the sensations resulting from the interaction of various chemicals on taste buds.

Conclusion: little attention is paid to serving at the enterprise, all dishes of simple preparation use a minimum of tableware and raw materials that can be used to decorate a dish (mainly only parsley). It is proposed to introduce some elements of decoration and serving dishes into the dining room: use napkins (for serving hot dishes), grated cheese (for sprinkling second courses), a variety of herbs and vegetables (dill, green onion, lettuce, Beijing cabbage, slices of cucumbers, tomatoes). All these elements will increase the aesthetics and improve the overall impression of the dishes being sold.

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