Prepared food quality inspection journal
Quality inspection of finished products. A key HACCP and SanPiN checkpoint: before a dish is served in the dining room, it must pass an organoleptic check. The log records the commission’s assessment.
What this log is for
The finished product quality assessment log is a key food service log; it previously followed SanPiN 2.3.2.1324-03 and now follows 2.3/2.4.4282-26. WeSetup stores assessments separately for each batch, preventing morning and lunchtime baking from being combined into one record, as required for investigating a complaint.
How it looks in the system
What gets recorded
- Dish name and serving temperature
- Assessment: appearance, smell, taste and consistency
- Actual temperature of the finished dish
- Committee signatures (at least 2 people)
Regulatory basis
- SanPiN 2.3/2.4.4282-26
- The food quality assessment committee can consist of 2 employees — both sign the entry.
- Dishes for the current shift are added automatically from iiko / 1С.
Questions and answers
What should I record in Prepared food quality inspection journal?
Required fields: Dish name and serving temperature; Assessment: appearance, smell, taste and consistency; Actual temperature of the finished dish; Committee signatures. An empty field is equivalent to an incomplete log for an inspector, so use a dash deliberately and include an explanation.
How often should I complete Prepared food quality inspection journal?
Every shift: make the entry on the day of the event. Do not backdate entries: uniform dates and identical values are precisely how inspectors identify record keeping done only as a formality.
Which document requires Prepared food quality inspection journal?
SanPiN 2.3/2.4.4282-26. Include the regulatory reference on the title page so the inspector can immediately see why the log is kept.
Can I keep Prepared food quality inspection journal electronically?
Yes. SanPiN 2.3/2.4.4282-26 does not require paper: the important points are being able to see who made an entry and when, and preventing unnoticed retrospective changes. For an inspection, print the electronic log for the required period.
How long should I keep Prepared food quality inspection journal?
Inspectors usually request records for the last 12 months, so one year is a practical minimum. Keep logs connected with a food poisoning investigation or a complaint until the proceedings are closed.