This allows you to make purchases for every taste and budget. Food products - what is it?

Concept and classification

What are food items?

The classification of products is understood as a system of division of specific classes and grouping of goods into smaller groups according to similar properties.

These properties are the origin, purpose, components of products. Food products are broadly divided into products of plant and animal origin.

Classification helps to better content of products, promotion of turnover and helps in studying the demand market. Products are divided into the following basic levels:

Food classification table.

Classification by groups according to scientific literature somewhat different from the grouping of products in trade. It is listed as follows:

• grain flour: cereals, pasta, bread products - food products containing carbohydrates;
• fruit and berries: vegetables, fruits, canned food - with increased vitamin content;
• flavoring: spices, coffee, tea, weakly and without alcoholic drinks, tobacco - with components acting on the nervous system;

edible fats: vegetable and animal oils, margarine - with increased energy value;

egg: powder and eggs - balanced and easily digestible;

meat: various types of meat, offal, canned food - a protein source;

fish: various varieties of fish, canned food - high content of protein and minerals;

dairy and dairy products, cheeses are of biological value.

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What applies to them?

Food products are considered products of the food industry. Products consist of goods that require special processing, and those that can be immediately consumed in finished form.

The former include grocery products, such as cereals, pasta, tea; to the second - gastronomy: sausages, cheeses, dairy products.

The trade classification of products contributes to the proper organization of storage, placement and sale of:

From the above classification it can be seen that even cigarettes fall into the category of food products, since they are produced by the food industry.

Product groups

In product groups, products are related for a similar purpose, are designed for the same categories of consumers and belong to a certain price range.

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Often stores specialize in the implementation of one such group. For example, alcoholic products, fish products.

According to their purpose, products are divided into the following groups:

1. grocery items mass consumption implemented for the majority of the population.
2. Products produced for special medical nutrition are needed only by certain categories of citizens.
3. Food products for children up to 3 years of age.

Most often in grocery stores there is a wide variety of product groups. Although there are specialized stores that offer a wide range of one product group, for example, confectionery, dairy stores.

Assortment list

For all retail outlets, an assortment list of food products should be developed, which stores form independently. It is based on the specialization and profile of the outlet and is used to identify goods.

This list must be approved by local authorities and the Sanitary and Epidemiological Supervision Service.

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The list must contain mandatory social products. In their absence, the store may be fined 100 minimum wages.

The assortment should have a variety in terms of the breadth of the products presented, in terms of cost and be constantly updated.

When drawing up the correct assortment list, the store will be able to satisfy the demand of customers and get the maximum economic effect.

Sample assortment list of food products.

Consumer properties

Consumer properties of products are determined by the combination of the following components:

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1. The nutritional importance of products combines the desired properties, quality, nutritional content.
2. The biological significance of the product is the presence of vitamins, amino acids, trace elements.
3. The physiological value affects the basic human systems.
4. Energy strength is determined by the components of the triad of nutrients: proteins, fats and carbohydrates, and their assimilation.

In accordance with the law “On Protection of Consumer Rights” and GOST R3 “Food Products”, each product must have a label that contains information about the main consumer qualities.

By marking you can determine:

• the product's name;
• manufacturer;
• quantitative characteristics of the goods;
• product components;
• the nutritional value;
• conditions for storage and expiration date;
• manufacturing procedure (for semi-finished products).

Storage and transportation technology

Compliance with certain features during transportation and storage makes it possible to sell products in proper condition and good quality.

Transportation of products is carried out by special transport, which must be upholstered with iron from the inside and be in a clean condition.

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For vehicles engaged in the transportation of products, issued sanitary passport from Rospotrebnadzor, which is issued for a year.

Perishable products are transported in refrigerators, where the required temperature level is maintained for the transportation of food products.

Any products must be transported in special containers and placed on racks. During transportation, the rule of commodity neighborhood must be observed.

Compliance with storage conditions in the warehouse is also important. To create an optimal environment, it is necessary to maintain the correct temperature, humidity, certain lighting and air composition.

It should be remembered that for different food products there are defined various conditions their storage. If the correct storage technology is observed, the product preserves its consumer properties.

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The refrigerator is the best place to store food. Moreover, certain temperature regimes for specific groups of goods should be established.

For vegetables and fruits, the following conditions must be met:

• it is better to place them in a cool, dark place;
• the room must be ventilated;
• it is required to sort out products for the presence of perishable or rotten fruits and root crops.

Dairy products require quality packaging. Products in this group must be kept in the refrigerator.

The same conditions apply to fish and meat products. Only for them should be set lower temperature regime. To contain cereals, you need packaging that allows air to pass through so that they do not become damp.

Requirements for the seller

In one of the sections of GOST R, professional requirements are made for the seller of food products.

• know the range
• comply with the rules of implementation, monitor the integrity of the packaging;
• monitor the quality of products, if spoilage is detected, do not sell it;
• know and comply with the terms and conditions of storage of goods.

Also, the seller is subject to sanitary and hygienic requirements, described in SanPiN No. 2.3 .. Upon admission to work, all sellers undergo a mandatory medical examination, and medical books are issued for them.

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All trade employees must observe the rules of personal hygiene. Everyone should have a clean special clothing for trade.

Do not store personal items near the products.

You can learn about the requirements for the seller of food products from the video:

Consumer rights to return

quality

When trying to return goods of good quality, the law is on the side of the seller.

If the product was punched at the checkout, paid for, and the buyer changed his mind about taking it, then it is impossible to receive money in this case.

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High-quality food products are non-refundable by law.

Poor quality

A product is considered to be of poor quality if it cannot be consumed for objective reasons. For example, the expiration date has passed, the labeling and the content of the product do not match, the presence of foreign objects, an uncharacteristic smell, an opened package.

In these cases, the store is obliged to accept the product and either return the money or exchange it for a similar one in accordance with the Federal Law "On Protection of Consumer Rights" Article 18 and Articles 503 and 504 of the Civil Code.

It is possible to reduce the cost of the product. The absence of a check is not a reason for refusing to return money in accordance with Article 493 of the Civil Code. Camera recordings, witnesses, and matching product numbers can help determine where the purchase was made.

Is there a list of non-refundable food items? There is no strictly defined list of non-refundable products. The conditional list includes those products for which the implementation period has not expired and they do not have signs of non-conformity.

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If the product normal term implementation and its appearance does not inspire suspicion, then the trade employees will refuse to accept such goods.

Such a list can be defined as conditional.

Groceries are a fairly large group of products that everyone encounters every day when they come to a supermarket or a small specialized store.

All information about the product can be found on its labeling: expiration date, storage conditions, nutritional value. If you find a low-quality product, you can always return it to the store, getting your money back.

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Classification is the process of distributing a set (concepts, properties, objects) into categories or stages depending on common features.

The highest level of classification of goods is the class.

Goods class is a set of goods that satisfy generalized groups of needs.

Subclass- a set of goods that satisfy groups of needs that have certain differences.

Product group- a subset of goods that satisfy specific groups of needs, which is due to the characteristics of raw materials, materials, structures.

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Subgroup- a subset of goods that have the main purpose with the group, but differ from the goods of other subgroups only by their inherent features.

Product type- a set of goods that differ in individual purpose and identification features.

Product type- a set of goods of the same type, differing in a number of particular characteristics.

Commodity classification of goods has developed historically and is based on the needs of trade.

There are national, trade and educational classifications. According to the All-Russian Classifier of Industrial Products (OKP), goods are divided into classes, subclasses, groups, types.

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In trade, a trade classification is applied. In accordance with the purpose, source material and method of production, goods are divided into groups, subgroups and a lower level of classification. The educational classification provides for a more convenient, consistent study of the commodity science course.

Goods as objects of commercial activity can be divided according to many characteristics, among which the main one is the purpose. According to the purpose, all goods are divided into the following genera:

1. Consumer goods - goods intended for individual consumers for personal use.

2. Goods for industrial use - goods intended for the production of other goods and creating its raw materials and technological support.

3. Office supplies - goods designed to improve the organization of administrative and managerial activities.

Each kind of goods is divided into classes. A class of goods is a set of goods that satisfy generalized groups of needs.

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The type of consumer goods is divided into 3 classes: food, non-food and medical.

The division into classes is also based on the purpose and needs satisfied by the goods.

Food products, often referred to as food products, are intended mainly to meet the physiological needs of the human body for energy, plastic substances and organoleptic sensations.

The class of non-food products, which were previously called industrial, satisfy a variety of needs: physiological (protection from adverse external influences environment), social, etc.

The class of medical goods is designed to meet social needs in ensuring human health.

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Each class of goods is divided into subclasses. A subclass of goods is a set of goods that satisfy similar groups of needs that have certain differences. For example, the subclass "Food products of plant origin" satisfies the physiological needs for specific nutrients that are unique to this group - carbohydrates, vegetable fats, proteins, fibers, etc.

Each subclass is subdivided into product groups. A group of goods is a subset of goods that satisfy more specific groups of needs, which is due to the characteristics of the raw materials, materials, and structures used. Thus, the subclass "Food products of plant origin" is subdivided into fruits and vegetables, grain flour, flavoring, confectionery, etc.

A subgroup of goods is a subset of goods that have a common main purpose with the group, but differ from the goods of other subgroups only by their inherent features. Thus, the group of confectionery products is divided into 2 subgroups: sugary and flour products, which differ in the ratio of the main components (sugar, flour, fats).

Type of goods - a set of goods that differ in individual purpose and identification features. A type of goods, as part of a set, necessarily has a common purpose with larger structural units, differing from them in an individual purpose. Other distinguishing features of the type include indicators that allow you to identify the type of product. The type of goods is recognized by appearance, taste, smell, texture. So, types of sugary products - caramel and sweets - differ primarily in appearance and consistency (structure). They have a general purpose - to satisfy the need for a pleasant sweet taste sensation and an individual - the need for a different consistency.

Variety of goods - a set of goods of the same type, differing in a number of particular features. So, on the basis of the content of the filling, two types of caramel are distinguished - candy and stuffed.

Name of goods - a set of goods of a certain type, differing from goods of the same type by their own name (name) and individual characteristics, due to the selection of raw materials, materials, technology.

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The name of the goods can be nominal and branded. Nominal name - nominal generalized name of the goods produced by different manufacturers. For example: Teatralnaya caramel, Maska candy, etc.

A brand name is an individual product name produced by a specific manufacturer. Quite often, a patent is issued for this name, which provides copyright protection for the brand name. For example, shoes "Salamander", sparkling wine "Abrau Durso".

The division of groups of homogeneous goods into subgroups, types, varieties and names belong to a private commodity classification and are considered in the relevant sections of commodity science.

Classes, subclasses and groups make up the general commodity classification of consumer goods (table). The division of consumer goods into genera, classes, subclasses is based on a hierarchical classification method, and when dividing into groups, hierarchical and facet methods can be used together. This can be seen in the example of the groups of the subclass "Food products of plant origin": the first 5 groups of this subclass are divided by raw material in a hierarchical way (cereals, fruits and vegetables, sugar, starch, vegetable oils and margarine products). At the same time, the remaining two groups (flavoring and confectionery products) are distinguished by a different feature - purpose, which indicates the use of the facet method, since, in general, when dividing into groups, features that are independent of each other are used.

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Class: food products or foodstuffs

Groups of homogeneous goods

Vegetable oils and margarine products

Sugar and its substitutes.

Starch and starch products

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edible animal fat

Egg and egg products

The range of goods is one of the most important characteristics of goods, which determines fundamental differences between goods different types and names

Assortment of goods - a set of goods formed according to certain characteristics and satisfying diverse, similar and individual needs.

Industrial (production) range - a set of goods produced by the manufacturer from its production capabilities.

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Trading assortment - a set of goods formed by a trade organization, taking into account its specialization, consumer demand and material and technical base.

Depending on the breadth of coverage of goods, the following types of assortment are distinguished:

Simple (a set of goods represented by a small number of groups, types and names);

Complex (a set of goods represented by a significant number of groups, types, varieties and names of goods that satisfy a variety of needs for goods);

Group (a set of homogeneous goods, united by common characteristics and satisfying similar needs);

Specific (a set of goods of various types and names that meet similar needs);

Branded (a set of goods of the same type, branded names or belonging to a branded group);

Expanded (a set of goods, which includes a significant number of subgroups, types, varieties, names, including branded ones, belonging to a group of homogeneous, but differing in individual characteristics);

Accompanying (a set of goods that perform auxiliary functions and do not belong to the main ones for this group of goods);

Mixed (a set of goods of different groups, types, names, characterized by a wide variety of functional purposes);

Rational (a set of goods that most fully satisfies realistically justified needs that provide the maximum quality of life at a certain level of development of science, engineering and technology);

Optimal (a set of goods that meets real needs with the most useful effect for the consumer at minimal cost for design, development of production and bringing to the consumer);

Real (a valid set of goods available in a particular organization of the manufacturer or seller);

Forecasted (a set of goods that must satisfy anticipated needs);

Educational (a list of goods systematized according to certain scientifically based features to achieve educational goals)

Assortment property - specific feature assortment, which manifests itself during its formation.

The assortment indicator is a quantitative expression of the properties of the assortment, while the number of types and names of goods is subject to measurement.

Nomenclature of properties and indicators of assortment

The breadth of the assortment - the number of types, varieties and names of goods of homogeneous and heterogeneous groups.

Actual latitude (Wd) - the actual number of species, varieties and names of goods available (d).

Base latitude - the latitude taken as the basis for comparison.

The latitude coefficient (Ksh) is expressed as the ratio of the actual number of species, varieties and names of goods of homogeneous and heterogeneous groups of goods to the base one.

Completeness of the assortment (P) - the ability of a set of goods of a homogeneous group to satisfy the same needs.

The actual indicator of completeness is characterized by the actual number of the actual number of types, varieties and names of goods of a homogeneous group, and the base - by the regulated or planned number of goods.

Completeness coefficient (Kp) - the ratio of the actual indicator of completeness to the base one.

Assortment stability is the ability of a set of products to satisfy the demand for the same products. Feature - stability of demand for these goods.

Stability coefficient - the ratio of the number of types, varieties and names of goods that are in steady demand among consumers (Shu) to the total number of types, varieties and names of goods of the same homogeneous groups (Shd).

The novelty (updating) of the assortment is the ability of a set of goods to satisfy changing needs through new goods.

Actual update - the number of new products in the general list (N) and the degree of update (Kn), which is expressed as the ratio of the number of new products to the total number of product items (or actual breadth)

The structure of the assortment is characterized by the specific share of each type and / or product name in the general set.

Indicators of the assortment structure can have natural or monetary terms and are relative nature. They are calculated as the ratio of the number of individual products to the total quantity of all products included in the assortment.

The structure of the range of fabrics in physical and monetary terms

Average price of fabrics, thousand rubles

Relative indicators of the assortment structure in expression

Assortment minimum-(list) - the minimum allowable number of types of consumer goods that determine the profile of a retail trade organization.

The rationality of the assortment is the ability of a set of goods to most fully satisfy the really justified needs of different segments of consumers.

The coefficient of rationality is the weighted average value of the rationality indicator, taking into account the real values ​​of the indicators of breadth, completeness, stability and novelty, multiplied by the corresponding weighting coefficients.

The weighting coefficients are determined by an expert, they characterize the specific share of the indicator in the formation of consumer preferences that affect the sale of goods.

The harmony of the assortment is a property of a set of goods of different groups, characterizing the degree of their proximity in ensuring rational distribution of goods, sale and / or use.

Assortment management is an activity aimed at achieving the requirements of assortment rationality.

Formation of the assortment - the activity of compiling a set of goods that allows you to meet real or predicted needs, as well as achieve the goals defined by the management of the organization.

Assortment policy - goals, objectives and main directions for the formation of the assortment, determined by the management of the organization.

Reducing the range - quantitative and qualitative changes in the state of a set of goods by reducing its breadth and completeness.

Range expansion - quantitative and qualitative changes in the state of a set of goods by increasing the indicators of breadth, completeness and novelty.

Assortment stabilization - the state of a set of goods, characterized by high stability and a low degree of renewal.

Range renewal - quantitative and qualitative changes in the state of a set of goods, characterized by an increase in the novelty indicator.

Improvement of the assortment - quantitative and qualitative changes in the state of a set of goods to increase its rationality.

Assortment harmonization - quantitative and qualitative changes in the state of a set of goods, reflecting the degree of proximity of the real assortment to the optimal or best foreign and domestic analogues, most fully corresponding to the goals of the organization.

Range formation factors: general - demand-need, supported by the solvency of consumers and profitability - the cost of production and sales are determined by production or distribution costs, the size of which is influenced by government measures to support domestic producers) and specific (raw materials and material and technical base of production, achievement of scientific and technological progress, and the trade range - the production capabilities of manufacturers, the specialization of the trade organization, distribution channels, methods of sales promotion and demand formation, the material and technical base of the trade organization).

General classification of food products

M. A. Nikolaeva " Theoretical basis commodity science”, 2006. pp. 77 – 83

Product range: basic concepts,

Assortment of goods - a set of goods, united by any or a combination of characteristics. The term "assortment" comes from the French word, which means the selection of different types and varieties of goods. Therefore, in accordance with GOST R, the concept of "product assortment" is unacceptable.

The range of consumer goods is divided into groups - by location, into subgroups - by the breadth and depth of coverage of goods, into types - by the degree of satisfaction of needs, into varieties - by the nature of needs.

By location of goods distinguish:

→ industrial assortment- a range of goods produced by a separate industry or a separate industrial enterprise (GOST R).

Example: the industrial assortment of the confectionery concern "Babaevsky", includes more than 100 items of caramel, chocolate, candy products.

→ trade assortment- the range of goods presented in the trading network.

Unlike the industrial assortment, the trade assortment includes goods from different manufacturers. The exception is branded stores of manufacturing organizations, the strategy of which is based on the sale of goods only of this company.

Depending on the product coverage There are different types of assortment:

→ simple assortment of goods(goods of a simple assortment) - an assortment of goods represented by such types that are classified according to no more than three characteristics (GOST R).

Such an assortment is represented by a small number of groups, types, names of goods that satisfy a limited number of needs. Example: bakery and dairy shops in rural areas.

→ complex assortment of goods(complex assortment goods) - an assortment of goods represented by such types that are classified according to more than three criteria (GOST R).

This assortment is characterized by a significant number of groups, types, varieties, names of goods that satisfy a variety of needs for goods. A complex assortment is inherent in wholesale depots, retail trade enterprises (supermarkets, department stores).

→ expanded assortment(intragroup assortment) - the assortment of goods represented by their varieties (GOST). It includes a large number of subgroups, types, varieties, names, including branded ones, belonging to a group of homogeneous goods, but differing in individual characteristics. Such an assortment is found in specialized stores, and the number of groups of homogeneous goods may be small.

Example: the trade assortment of stores specializing in the sale of audio and video equipment includes three or four groups of homogeneous goods (TVs, tape recorders, CD players, etc.), but they are represented by a large number of goods of different complexity classes and brands.

→ enlarged range of goods(group assortment) - assortment of goods, united by common features in a certain set of goods (GOST R).

The set is a class, subgroup, type of goods. Example: a group of clothing and footwear products, dairy products; kind of food and non-food products. On the same basis, sections are created in department stores: haberdashery, goods for children, goods for recreation.

→ species assortment- a set of goods of various types, varieties, names that satisfy similar needs. He is integral part assortment. Example: range of milk - pasteurized, fortified, baked - part of the range of dairy products.

→ vintage assortment- a set of goods of the same type, but different brands. Example: branded assortment of perfumes "Red Moscow", "Chanel No. 5", cars Mercedes, Ford, Nissan, Audi.

→ related assortment- a set of goods that perform auxiliary functions and are not related to the main ones for this organization. Example: in a shoe store, these are shoe care items.

→ mixed assortment- a set of goods of different groups, types, names, characterized by a wide variety of functional purposes. Such an assortment is typical for stores selling non-food and food products at the same time.

By degree of satisfaction of needs distinguish:

→ rational assortment- a set of products that provides a sufficient degree of customer satisfaction and the achievement of the objectives of the organization.

The formation of a rational assortment requires taking into account such factors as: real needs, which depend on the standard of living of the population, achievements in scientific and technological progress, delivery methods, storage periods.

The criteria for evaluating a rational range of consumers, sellers, manufacturers are not the same. For the consumer, such criteria are the degree of satisfaction with the set of necessary goods, the ability to purchase the necessary goods in one place, and the sufficiency of breadth. For manufacturers and sellers, such criteria as profitability, the possibility of uninterrupted and timely delivery of goods, and sales volumes in certain periods are more important.

→ optimal assortment- a set of goods that satisfies real needs with the most useful effect for the consumer or organization at rational costs for their acquisition (sale).

The criterion for attributing goods to the optimal assortment can be the coefficient of optimality (K op), which is calculated for a specific product using the formula:

where E p - beneficial effect from the acquisition and consumption of goods when using

by its intended consumer, rub.;

Z - the cost of design, development, production, bringing to

Useful effect (E p) is the benefit that can be obtained by the consumer with the correct use of the product.

depending on the nature of needs range can be:

→ real assortment- the actual set of goods available in a particular organization of the manufacturer or seller;

→ projected assortment- a set of goods that will have to satisfy the expected needs.

M.A. Nikolaev "Theoretical foundations of commodity science", 2006. pp. 85 - 93

2.3. Commodity classification of goods

Appointment is the most important feature for subdivision of a set of goods as objects of commercial activity.

According to the purpose, the goods are divided:

1. Consumer goods - intended for personal use by individual consumers.

2. Industrial goods - intended for the production of other goods and creating its raw materials and technological support.

3. Office equipment - designed to improve the organization of administrative and managerial activities.

The kind of goods is formed from classes. A class of goods is a set of goods that satisfy generalized groups of needs. Thus, the type of consumer goods (by purpose and needs satisfied) includes three classes: food, non-food and medical goods.

In turn, the classes, taking into account the raw materials used and the purpose, are divided into subclasses, groups, subgroups, types and varieties.

A subclass of goods is a set of goods that satisfy similar needs, with certain differences.

A group of goods is a subset of goods that satisfy more specific needs, which is due to the characteristics of the raw materials, materials, and structures used.

A subgroup of goods is a subset of goods that have a common purpose with the group, but differ only in their inherent characteristics (there are two subgroups in the group of confectionery goods: sugary and flour products, differing in the ratio of sugar, flour and fats).

The type of goods is a set of goods that differ in their individual purpose and identification features. Often the type of goods is determined by its appearance, and the type food products- in addition to taste, smell and texture.

Variety of goods - a set of goods of the same type, differing in a number of particular characteristics (two varieties of caramel on the basis of the content of the filling - lollipops and with filling).

Name of goods - a set of goods of a certain type, distinguished by their own name and individual characteristics due to raw materials, materials, technology and design (can be nominal and branded).

Nominal names are a generalized name of the product produced by different manufacturers (sausage "Braunschweig", cheese "Russian").

A brand name is the individual name of a product produced by a specific manufacturer. Often a patent is issued for this name (shoes "Salamander", underwear "Milavitsa").

The general commodity classification of consumer goods (Tables 2.2 and 2.3) includes classes, subclasses and groups.

Private commodity classification, including the division of groups into subgroups, types, varieties and names, is considered in special sections of commodity science and goes beyond the course "Fundamentals of Commodity Science".

General classification of food products

Class: food products

Cereals, fruits and vegetables, flavoring products, sugar and its substitutes, starch and starch products, confectionery, vegetable oils and margarine products

Edible animal fats, dairy, meat, fish, egg and egg products

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Commodity classification of goods

Goods as objects of commercial activity can be divided according to many characteristics, among which the main one is the purpose.

According to the purpose, all goods are divided into the following genera:

consumer goods - goods intended for individual consumers for personal use;

industrial goods - goods intended for the production of other goods and creating its raw material and technological support;

goods for the office - goods intended to improve the organization of administrative and managerial activities.

Each kind of product is divided into subgenera and classes.

The genus of consumer goods is divided into three subgenera: food, non-food and medical products.

The division into subgenera is also based on the purpose and needs satisfied by the goods. So, food products are intended mainly to meet the physiological needs of the human body for energy, plastic substances and organoleptic sensations (mental needs).

A subgenus of non-food products, which were previously called industrial, satisfies a variety of needs: physiological (protection from adverse external environmental influences), social, etc.

The subgenus of medical goods is designed to meet the social needs for ensuring human health, as well as the physiological needs for internal security.

A class of goods is a set of goods that satisfy generalized groups of needs.

Depending on the raw materials used and the purpose, the classes are divided into subclasses, groups, subgroups, types and varieties. The last two groupings can have names: nominal and branded. For example, the subgenus food products is divided into two classes: foodstuffs and tobacco products.

A subclass of homogeneous goods is a set of goods that satisfy similar groups of needs that have certain differences. For example, the subclass "Food products of plant origin" satisfies the physiological needs for specific nutrients that are unique to this group - carbohydrates, vegetable oils, proteins, fibers, etc.

A group of homogeneous goods is a subset of goods that satisfy more specific groups of needs, which is due to the characteristics of the raw materials, materials, and structures used. Thus, the subclass "Food products of plant origin" is subdivided into fruit and vegetable, grain flour and other groups of goods, each of which satisfies the needs for a certain complex of substances and has a specific purpose.

A subgroup of goods is a subset of goods that have a common main purpose with the group, but differ from the goods of other subgroups only in their inherent characteristics. Thus, the group of confectionery products is divided into two subgroups: sugary and flour products, which differ in the ratio of the main components (sugar, flour and fats).

Type of goods - a set of goods that differ in their individual purpose and identification features. The type of goods as part of a set necessarily has a common purpose with larger classification groups, differing from them in an individual purpose. Other distinguishing features of the type include indicators that allow you to identify the type of product.

Quite often, the type of goods is recognized by their appearance, and the type of food products is additionally recognized by taste, smell, and texture. Although these signs are not unconditional, due to their availability and simplicity, they are most often used in practice. So, the types of sugary products - caramel and sweets - differ primarily in appearance and consistency (structure). They have a general purpose - they must satisfy the need for a pleasant sweet taste sensation, and an individual one - the need for a different consistency.

Variety of goods - a set of goods of the same type, differing in a number of particular characteristics. So, on the basis of "filling content" there are two types of caramel - candy and stuffed.

Name of goods - a set of goods of a certain type, differing from goods of the same type by their own name (name) and individual characteristics, due to the selection of raw materials, materials, as well as design, technology. The name of goods can be nominal and branded.

Nominal name - the nominal generalized name of the goods produced by different manufacturers. For example, Teatralnaya caramel, mask candies, Citron, etc.

A brand name, or trade mark, is the individual name of a product produced by a particular manufacturer. Quite often, a patent will be issued for this name, which provides copyright protection for the brand name, for example, Salamander shoes, Abrau Durso sparkling wine, Tonus juice.

In modern times, when general latitude goods reaches trade organizations, especially hypermarkets, units, automated accounting using barcode information requires the introduction of the concept of "commodity article".

Commodity article (TA) - an assortment unit of a product, including its name and / or trade mark, if necessary, a gradation of quality (grade, quality class, number, brand, etc.), standard size or quantitative characteristic of packaged products (weight, volume, length, width, height, etc.), as well as other necessary information. Each product article is assigned its own barcode, which makes it possible to identify it at all stages of product distribution. For example, drinking bottled water Holy spring in a package with a capacity of: 2; 1.5; 0.5 l will refer to different commodity articles, differing in quantitative characteristics and price. The article of rice or buckwheat will be determined by the variety (polished or polished rice, ground or buckwheat), variety, packaging, and for rice - also by type and, possibly, country of origin. For the article of clothing and footwear, size, color, style, country of origin will be important features. Thus, the identifying features of the commodity article for different products are not the same. The most accessible method for identifying commodity articles at all stages of the distribution of goods is marking, including a barcode.

The division of consumer goods into genera, subgenera, classes and subclasses is based on a hierarchical classification method. When dividing into groups, hierarchical and faceted methods can be used together. This can be seen in the example of the groups of the subclass "food products of plant origin". Often, the groups of this subclass are subdivided according to the raw material characteristic by a hierarchical method into grain and flour products, fruit and vegetable products, and tobacco products. At the same time, other groups (flavoring, auxiliary and confectionery products) are distinguished according to a different attribute - purpose, which indicates the use of the facet method, since, in general, when dividing into groups, signs that are independent of each other were used.

The given general commodity classification of food and non-food products does not coincide with the classification of agricultural and industrial products in the OKP. This is due to the fact that the commodity classification historically developed earlier and was based on the needs of trade. In the OKP, the interests of industries that produce products are manifested to the greatest extent. Therefore, both of these classifications can be applied each in its own field. At the same time, there are alternative commodity classifications of consumer goods.

Table 3 General classification food products

Table 4 General classification of non-food products

Classification is the distribution of many objects, phenomena into groups and categories, each of which has a certain set of features. Dividing food into subgroups makes it possible to study the whole wide range, carry out analysis, accounting, properly organize the storage and sale of goods, the delivery of food to restaurants.

Signs of food classification

There are several classifications of food products. Each of them is based on some classification feature, for example: educational, industrial, biological, commercial etc. Also, the following signs can be taken as a basis:

• origin of goods- in this case, the goods are divided into products of plant, animal and mineral origin;
• raw material processing degree- products are divided into semi-finished products, into raw and finished products;
• by appointment- for taste and food;
• chemical composition: well-known proteins, fats, carbohydrates and minerals;

Yet for the restaurant business and enterprises Catering The most popular classification of food remains educational. Let's consider it in more detail.

Educational food classification

According to this division, products are classified into nine different groups:

1. Grain and flour products

Flour of all varieties, grains, cereals and products from them, pasta and bakery products). Distinctive feature of these products is high content of carbohydrates.

2. Fruit and vegetable products

These include fruits, vegetables, mushrooms and berries, as well as their processed products - canned food, pickles, etc. The distinguishing features of this group are low energy value and at the same time pronounced taste qualities. According to the content of various substances in the composition, this group is distinguished by an increased content of natural sugars, minerals, vitamins and healthy dietary fibers.

3. Taste products

This group of products, based on its name, is designed to act through taste buds organism on the human nervous and digestive systems. The main active ingredients in this group of products are caffeine, essential oils, alcohol components, vanilla. These products include tea and coffee, alcoholic beverages. Sweet and spicy spices and spices are especially distinguished, which cause a variety of taste sensations.

4. Starch, sugar, honey and confectionery

They also have high taste characteristics, but their difference from the previous group lies in high content of carbohydrates, which are easily absorbed by the body, that is, they have nutritional properties, but do not participate in other important life processes. So, these products include sweets and confectionery, sweet flour and rich products, including oriental sweets, cocoa, chocolate, caramel and other sugar products.

5. Dairy products

Milk, cheeses, a range of fermented milk products (cottage cheese, kefir, fermented baked milk, sour cream, yogurt, etc.), butter, cream, and canned milk. This group of products is high content of proteins and fats that are able to provide the body with all the necessary nutrients which are also easy to digest.

6. Eggs and egg products

These also include egg powder, melange, etc. content of nutrients and the degree of digestibility are equal to the products of the previous group.

7. Meat (including poultry meat) and products from it

Meat is an indispensable source of animal protein, which is main building material for the body. In addition, meat has nutritional value, high palatability, contains some important minerals. Meat derivatives include semi-finished products, sausages, sausages, smoked products, offal, and other products.

8. Fish and fish products

Like meat, fish is source of essential building proteins, as well as a number of essential minerals and vitamins. The goods of this group include live, chilled and frozen fish, canned fish, semi-finished products, seafood.

9. Dietary fats

These include oils and fats of both animal and vegetable origin, as well as margarine and mayonnaise. A distinctive feature of this group is the high fat content - the most energy-intensive category of food. In addition, certain types of vegetable and animal fats contain vitamins A, D, E that are important for the body.

As can be seen from the above list, the grouping of goods is carried out according to the main raw material component (for example, milk, meat, grain), or according to the similarity of the use of products (flavoring goods), or according to the common composition of the product (for example, honey and confectionery products; fats). Because the classification is carried out according to several criteria, it cannot be called scientific, but in practice - in the wholesale trade in products, in warehouse accounting, etc., it justifies itself perfectly.

Currently, the quantitative ratio of products of various groups is usually depicted as a plate or pyramid of optimal nutrition. The "plate" and "pyramid" show the main food groups in proportions that should be observed.

According to the "plate" or "pyramid" all products can be divided into 6 main groups.

Group I - bread, cereals and potatoes are located at the base of the pyramid and occupy most of the plate. These foods form the basis of the diet and should be consumed in most(6-11 servings).

II group - vegetables are an important element of a healthy diet (about 3-5 servings).

III group - fruits just like vegetables, they are an important element of a healthy diet (3-5 servings). The more varied the diet of vegetables and fruits, the more balanced the diet.

IV group - dairy products(milk, yogurt, cheese) are recommended in the amount of 2-3 servings.

Group V - meat, poultry, slaves, legumes and eggs) protein products) are recommended in the amount of 2-3 servings.

VI group - this is the top of the pyramid and the smaller part of the plate, which depicts fat represented by butter, margarine, various types cooking oils. These products should be used in limited amounts and infrequently. In the same area, pyramids and plates are depicted alcohol And sugar, including those contained in sweets, sweet drinks, sweetened foods. These foods are high in calories, but contain virtually no vitamins and minerals. To prevent obesity diabetes, as well as caries, these products are not recommended to be consumed often.

It should be remembered that older people (over 65 years old), people with a low level of physical activity (leading a sedentary lifestyle), and those who are overweight or obese, need smaller amounts of food servings, and, conversely, young people, as well as people leading an active lifestyle, with a normal weight

large quantities of products are required, corresponding to the maximum number of conditional portions.

The following table shows the approximate amounts of various products of various groups (in conditional portions) of which the daily ration should consist.

OPTIMUM SELECTION OF DAILY FOOD DIET

	Group	Source of substances	Servings	Weight or volume per serving
I	Bread, cereals and potatoes	Carbohydrates, including dietary fiber, protein, iron, B vitamins		- 1 piece of bread; - 1/2 cup (cups, 1/2 serving plate - PT) ready porridge; - 1 cup (cup, 1/2 PT) potatoes, cooked; -1 cup (1/2 PT) soup
II	Vegetables			- 1 vegetable (piece) of medium size; -1/2 - 1 cup (cup, 1/2 PT) boiled or raw vegetables; - 1 cup (1/2 PT) vegetable soup;
III	Fruits	Vitamins, dietary fiber, mineral and non-nutritional substances	2-4	- 1 fruit (piece) of medium size - 1/2 glass (cup) fruit juice
IV	Dairy	Proteins, calcium, nicotinic acid, vitamins A, B 2, D	2 - from 2 to 10 and over 24 years old; 3-4 - 11-24 years old, pregnant and lactating women	- 1 cup (cup) skimmed milk or 1% fat milk, low-fat yogurt - 1 piece (30g) cheese with less than 20% fat
V	Meat, poultry, fish, legumes and eggs	Proteins, B vitamins, iron, etc. minerals		- 85-90g meat or fish in finished form (110-120g raw); - 1/2 chicken leg or chicken breast - 3/3 cup (cup, 1/2 PT) chopped fish; - 1/2 - 1 cup (cup, 1/2 PT) legumes - 1 egg
VI	Fats and oils Alcoholic drinks	Saturated and unsaturated, fatty acids, vitamin A and E	No more than 2	- 1 st. a spoonful of vegetable oil or regular margarine; - 2 tbsp. spoons of diet margarine; - 1 tbsp. a spoonful of mayonnaise; - 2 tbsp. spoons of nuts 30 g vodka 110-120 g red wine

The classification of food products is the distribution of them into groups or classes according to common and most characteristic features. The classification can be based on various features: the origin of goods, their chemical composition, purpose, etc. In this regard, there are various classifications food products, but none of them is generally accepted.

According to the educational classification, all food products are divided into the following groups:

Cereals - cereals, flour, pasta and bakery products;

Fruit and vegetable and mushrooms;

Taste products - tea, coffee, spices, seasonings, alcoholic, low alcohol, non-alcoholic drinks, tobacco and tobacco products;

Starch, sugar, honey and confectionery - fruit and berry products, caramel, sweets, chocolate, cocoa powder, halva, flour products, oriental sweets;

Dairy products - milk, cream, dairy products, cow's butter, cheeses, canned milk;

Edible fats - vegetable oils, animal fats, margarine, cooking fats;

Meat products - meat of all types of slaughter animals, poultry, offal, semi-finished products, sausages, smoked meats, culinary products, canned food;

Eggs and egg products - eggs, dry egg powder, etc.;

Fish and fish products - live, chilled, frozen, salted, dried, dried, smoked fish, caviar, culinary products and semi-finished products, canned fish and preserves.

According to the trade classification, fruits and vegetables, tea, coffee, juices, water, wine and vodka, meat, fish, dairy, and tobacco products are distinguished. In addition, grocery and gastronomic groups are conditionally distinguished in the food trade. The grocery group includes: cereals, flour, pasta, tea, coffee, salt, sugar, vegetable oil, spices and other products. Gastronomic, as a rule, includes ready-to-eat products: sausages, meat gastronomy, smoked fish, dried fish, balyk products (fish gastronomy), butter, sour cream, cheeses (dairy gastronomy) and canned food.

Food products, in addition to being divided into main groups, are also divided into types, and most - into varieties. View product is determined by the origin or characteristics of the preparation. Variety goods depends on its quality in accordance with the requirements of the standard. For example, coffee, depending on the origin, can be of the following types: Arabian, Colombian, Brazilian, etc., and each of these types can be attributed to the highest or first commercial grade; sausages, depending on the method of thermal processing of raw materials, are divided into boiled, semi-smoked, smoked, and depending on the quality of raw materials, boiled semi-smoked sausages are divided into the highest, 1st, 2nd and 3rd grades, smoked - only the highest and 1st commercial grades. .

For a number of goods (fruits, vegetables, grain, fish) in commodity science, the classification adopted in biology is used. For example, fish are divided into families, genera, species; grain - into types, varieties, varieties.

Unlike commercial varieties, natural varieties are grouped according to botanical characteristics and have specific names. So, natural varieties of fruits are called pomological; grapes - ampelographic; vegetables - economic and botanical.

Depending on the purpose, food products are divided into the following groups:

1. Mass consumption products produced according to traditional technology and intended for nutrition of the main groups of the population.

2. Therapeutic (dietary) and therapeutic and prophylactic products - specially created for preventive and therapeutic nutrition (fortified, low-fat, low-calorie, with a high content of dietary fiber, a reduced amount of sugar, etc.).

3. Baby food - specially created for the nutrition of healthy and sick children up to the age of three.

In trade, some food products are conditionally combined into grocery and gastronomic products. Groceries include flour, cereals, starch, sugar, pasta, tea and tea drinks, coffee and coffee drinks, salt, yeast, vegetable oils, vinegar, and spices. Gastronomic products include mainly ready-to-eat products - sausages, smoked meats, smoked fish, canned meat and fish, cheeses, cow butter, condensed milk, milk in bottles and bags, alcoholic beverages and some condiments.

An assortment is a set (collection) of goods united according to some attribute. There is a range of industrial and commercial. The industrial assortment combines products produced in a given enterprise (enterprise assortment) or a specific industry (industry assortment). The trade assortment is a nomenclature of goods sold through a wholesale and retail network. It is subdivided into the assortment of the enterprise (shop, base) and the assortment of the commodity group (confectionery, dairy, meat, etc. goods).

Sectoral structure of agriculture

The classification of agricultural products and raw materials is their division into groups or classes according to the most significant features. The classification is based on various features: the origin of products and their chemical composition, the degree of processing, purpose. So, depending on the origin, agricultural products can be divided into the following groups: animal, vegetable origin, collection or extraction; By chemical composition- on protein, fat, carbohydrate; according to the degree of processing - for raw materials, semi-finished products and finished products.

For products and raw materials in commodity science, the classification adopted in biology is often used: the division of cereals into botanical species, families, varieties, breeding varieties, botanical forms. Fresh fruits and vegetables are divided into families, species, varieties and varieties (economic and botanical - vegetables, pomological - fruits, ampelographic - grapes). Types and varieties of products, their natural varieties are determined by the characteristics of their origin.

According to the commodity classification, agricultural products and raw materials are divided according to: origin (vegetable, animal, secondary); purpose (canteens, technical); size, mass, shape, dimensions; stability in storage (perishable, stable in storage); suitability for transportation (transportable, non-transportable).

Other features and properties are also used, which will be discussed in the relevant chapters of the textbook.

In commodity science there is a concept of assortment. Distinguish between the procurement range and trade. Under procurement assortment understand the division of agricultural products into groups (types) and classes depending on natural properties; under trading- division of products into commercial grades depending on their appearance and quality indicators. Commercial grade is determined by the level of quality of the product that meets the requirements of the standard.

The classification of agricultural products and raw materials can be educational, standard, etc.

According to the educational classification, agricultural products procured by consumer cooperatives are grouped into the following groups:

vegetable products: spices and seasonings, sugar, fresh vegetables, fresh fruits, fresh mushrooms, grains and legumes, flour and cereals, oilseeds and vegetable oils;

Sterilized milk contains 8.2% fat; its taste, smell and color are the same as baked milk. Bottling of sterilized milk is carried out in bottles with hermetic sealing or in paper bags.

Sterilized milk in bags contains 3.5% fat; in taste, smell and color, it should correspond to pasteurized. Milk is stored without access to light at a temperature not exceeding 20 ° C for 10 days. Teplov V.I., Seroshtan M.V. etc. Commercial commodity science: Textbook. - M.: Publishing House "Dashkov and K", 2014. - 620 p.

Ionic milk has a low calcium content. In the child's stomach, it curdles to form a tender, easily digestible clot. Ionic milk is produced without additives, with vitamins B and C, sweet (contains 7-7.5% sugars), sweet with vitamins. This milk is packaged in 200 ml bottles and sterilized in autoclaves.

Vitalakt-DM - ​​baby milk, which is close to mother's milk in chemical composition. It is produced from high-quality whole milk enriched with whey proteins, polyunsaturated fatty acids, complex sugars, fat- and water-soluble vitamins, and iron. This milk contains 3.6% fat, its density is 1.036 g/cm3.

The shelf life of ion-exchange milk and Vitalact-DM is no more than 48 hours at a temperature not exceeding 8 °C. Poznyakovsky V.M. Hygienic basics of food safety and expertise of food products. - Novosibirsk: Novosibirsk University, 2014. - 486 p.

Taste, smell: ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2.2. Determination of physical and chemical indicators of milk quality.

Physical and chemical indicators of milk quality

2.3. Testing for adulteration of milk.

Presence of starch yes no

There is no presence of soda

The presence of nitrates is not

3. Sanitary and hygienic assessment of the quality of bread.

3.1. Determination of organoleptic indicators of bread quality.

3.2. Determination of physical and chemical indicators of bread quality.

Physical and chemical indicators of bread quality

I've done the work _________________________

Teacher's signature _____________________

REFERENCE MATERIAL

FOOD QUALITY - a set of characteristics of nutritional value and safety, in accordance with which hygiene requirements the product contributes to the satisfaction of the physiological needs of a person for nutrients and energy without compromising health.

The organoleptic properties of food raw materials and food products are determined by the indicators of taste, color, smell, texture and appearance characteristic of each type of product. Organoleptic properties should satisfy the traditional tastes and habits of the population, not cause complaints from consumers.

In food raw materials and food products, the content of the main chemical pollutants that pose a danger to human health (arsenic, cadmium, mercury, copper, zinc) is regulated. In products of plant origin, the content of mycotoxins is regulated - aflotoxin B1, deoxynivalenol, zearadenone, T-2 toxin .; in milk and dairy products - aflotoxin M1.

1. benign food products meet all hygienic requirements, eating them does not raise doubts or concerns; are allowed to be sold for food purposes without restrictions.

2. Poor quality food products may pose a danger to human health when they are eaten or have pronounced unsatisfactory taste and other organoleptic qualities; do not meet hygienic requirements; no kind of processing or processing can improve their quality; are not allowed to be sold for food purposes.

3. Conditionally fit food products in their natural form pose a risk to human health; by applying a certain type of processing, the defect can be eliminated and the product becomes edible.

4. Food products with reduced nutritional value as a result of violations of the technological processing regime, conditions and terms of storage, they do not meet certain hygienic requirements, but do not pose a danger to human health; have satisfactory organoleptic and other indicators.

Organoleptic indicators of bakery products

From wheat bread flour

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In accordance with the modern classification, all food products can be divided into three large groups (Fig. 1).

Rice. 1. Food classification

Mass consumption products developed according to traditional technology and intended for nutrition of the main groups of the population.

Functional food products may be otherwise referred to as products healthy eating, positive nutrition products, physiologically significant food products. These include mass consumption products that look like traditional food and are intended to be eaten as part of a normal diet, but, unlike mass consumption products, contain functional ingredients that have a positive effect on individual functions of the body or the body as a whole.

The main distinguishing features of functional foods are:

The nutritional value;

Taste qualities;

Physiological effect on the body.

These requirements should apply to the product as a whole, and not to individual ingredients that make up its composition.

Not only fortified foods can be functional, but also any natural foods that are good for health, such as carrots, cabbage, onions, parsley, apples and much more.

Therefore, the following groups of products are functional (Fig. 1):

- natural food products that naturally contain a large amount of a functional ingredient , for example, oat bran rich in fiber, fish oil as a source of polyunsaturated fatty acids, citrus fruits containing a large amount of vitamin C, meat as one of the main sources of B vitamins, direct-pressed juices obtained from fruit or vegetable raw materials by mechanical processing;

- traditional food products, in which the amount of unhealthy components is reduced;

The latter components include cholesterol, animal fats with a high content of saturated fatty acids, low molecular weight carbohydrates such as sucrose, sodium, etc. The technology for the production of this group of functional products consists in the extraction or destruction of harmful components: the extraction of cholesterol from egg white using CO 2 -extraction, the destruction of cereal phytate, which binds and hinders the absorption of calcium, zinc and iron, by processing with the enzyme phytase.

Food products additionally enriched with functional ingredients using various technological methods, for example, bran bread, calcium-fortified fruit purees, vitamin-fortified juices and drinks, bifidokefir, drinks or candies with antioxidants, juices with echiniacea.

Functional products must meet the following requirements:

Be natural;

Have the appearance of ordinary food, that is, not produced in dosage forms such as tablets, capsules, powders;

To be consumed orally, that is, as ordinary food;

Be useful for nutrition and health, while useful qualities must be scientifically justified, and daily doses must be approved by specialists;

Be safe in terms of balanced nutrition;

Do not reduce the nutritional value of foods;

Have established values ​​of physical and chemical parameters and accurate methods for their determination.

Functional products are intended:

To compensate for the deficiency of biologically active components in the body;

Maintaining the normal functional activity of organs and systems;

Reducing risk factors for a disease, such as normalizing cholesterol levels;

Maintaining beneficial microflora in the human body, maintaining the normal functioning of the gastrointestinal tract.

Functional foods should be separated from medical foods, examples of which are dietary, therapeutic, specialized foods, the purpose of which is indicated below.

Diet foods designed for people suffering from certain diseases. Dietary products should prevent the exacerbation of these diseases, help mobilize the body's defenses. Depending on the type of disease, dietary products may additionally contain protective food components or, conversely, be cleared of nutrients that contribute to the course of the disease. For example, diabetes mellitus and obesity require a reduction in the content of easily digestible sugars in foods, with liver disease, cardiovascular pathology, it is recommended to eat foods with a low content of table salt.

Specialized food characterized by a narrow focus on the correction of any body functions. For example, for the optimal implementation of the metabolic processes of the body, athletes need food products with a high content of B vitamins (B 1, B 2, B 6, nicotinic and pantothenic acids), as well as vitamins C and E, which play an important role in redox processes. in organism. The needs of the cosmonauts' organism are satisfied thanks to diets additionally enriched, first of all, with vitamins, essential amino acids, fiber, macroelements Ca, K, Mg.

Products for medical and preventive purposes intended for persons exposed to adverse factors of the working environment or used in therapeutic practice. Therapeutic and prophylactic food products contain components that compensate for the deficiency of biologically active substances, improve mainly the functions of the affected organs and systems, neutralize harmful substances, and contribute to their rapid removal from the body.

Therapeutic products can be:

Based on famous products general purpose with the introduction into their formulation of one or more components that give direction to the product, or with the replacement of part of the product with other components; in this case, the basis is taken produced by state standard product, then determine the direction of the product and the amount of functional additives introduced;

New products without taking into account the basis of recipes and technologies of existing food products. In this case, the modeling of the product formulation with the specified therapeutic and prophylactic properties is carried out. When developing a recipe, the amount of enriching additive will be a constant value, and the selection of other components is carried out taking into account the properties of the additive and the organoleptic characteristics of the product.

Fortified foods- products in which certain ingredients are added or substituted. This group of products differs from the functional ones in that the amount of the functional ingredient is below the level of physiologically significant concentrations.

Thus, functional foods are a special group that does not belong to the category medicines and medicinal food, although they are used to improve the functioning of body systems and improve the quality of human health.

Therefore, they occupy a middle position between conventional products made according to traditional technology and therapeutic food products (Fig. 2).