Reference book of the commodity manager of food products 2. Commodity research of food products. Approximate word search

Textbook

Approved by the Ministry of Education of the Russian Federation as a textbook for students of educational institutions of secondary vocational education

Fifth edition, enlarged and revised

ROSTOV-ON-DON

phoenix

JSC "Moscow Textbooks" 2005

1. General part of commodity science

The subject and tasks of commodity science

Classification food products

Food quality

Chemical composition of food products

Methods for determining the quality of goods

Food storage

canning food products

Certification as confirmation of compliance

1.9. Labeling of consumer goods

Fundamentals of standardization

Bar coding of goods

2. Merchandising of homogeneous groups of food products

2.1. Grain and products of its processing

Pasta

Bread and bakery products

Sugar products

Bagel products

2.2. Fruit and vegetable products

The nutritional value fresh vegetables and fruits

tubers

Roots

cabbage vegetables

onion vegetables

spinach salad vegetables

Spicy vegetables

dessert vegetables

2.2.9. pumpkin vegetables

tomato vegetables

Legumes and grain vegetables

pome fruits

stone fruits

Nut fruits

Subtropical and tropical fruits

Processed vegetables and fruits

Mushrooms fresh and processed

2.3.Food products

Tea and tea drinks

Coffee and coffee drinks

Spices

condiments

Alcoholic drinks

Low alcohol drinks

Soft drinks

Tobacco products

2.4. Starch, sugar, honey

2.5.Confectionery

2.5.1. Fruit and berry confectionery

Chocolate and cocoa powder

Caramel products

Candy products

Flour confectionery

Oriental sweets

Special purpose confectionery

2.6. Dairy products

Milk and cream

Milk canned food

Dairy products

Cow butter

Hard rennet cheeses

Soft rennet cheeses

Pickled cheeses

Sour-milk cheeses

processed cheeses

2.6.10. Ice cream

2.7. Dietary fats

Vegetable oils

Animal rendered fats

Margarine

cooking fats

2.8. Meat and meat products

Meat from slaughtered animals

Meat by-products

Meat packaged

Poultry and game meat

Meat semi-finished products and culinary products

Sausages

Meat smoked products

Canned meat

2.9. Eggs and egg products

Food concentrates

2.11. Fish and fish products

General information about fish

Families of the most important commercial fish

Live, chilled and frozen fish

Salty fish

Dried fish

Smoked fish

Balyk products

2.11.9. Fish semi-finished products and culinary products

Non-fish aquatic raw materials

Canned fish and preserves

Literature

1.1. The subject and tasks of commodity science

commodity science is a scientific discipline that studies the consumer properties of goods. For this science, the study of the consumer value of goods is of particular importance. Any commodity has value and use value. The amount of socially necessary labor expended on the production of a commodity determines its value. The usefulness of a product, the ability to satisfy any human need, is called consumer value. The consumer value of a product is determined by its properties. A product property is understood as an objective feature that manifests itself during its creation, operation and consumption. The properties of a product can be both natural and acquired in the process of production, storage and sale.

The emergence of commodity science as a science is attributed to the middle of the 16th century. At this time, the volume and range of manufactured goods increase, there is a need for systematized information and knowledge about them, i.e., in commodity science. As industrial production grew, commodity science faced various tasks and, consequently, its content changed. In the development of commodity science, three milestones: the first - commodity descriptive, when the main attention was paid to the creation of manuals describing the properties and methods of using various types of goods (from the middle of the 16th to the beginning of the 17th century); second - commodity-technological, the main task of which was to study the influence of technological factors (properties of raw materials, materials, technologies) on the quality of goods (from the 18th to the beginning of the 20th century); third - commodity-forming, the purpose of which is to develop the scientific foundations for the formation, evaluation and management of consumer value, quality and assortment of goods (from the beginning of the 20th century to the present).

Professor M.Ya. Kittary (1825-1880), who laid the scientific foundations of commodity science: defined the subject and content of the course, developed a classification and described the properties of goods. He believed that the study of technology and commodity science should be based on the study of chemistry, physics and other natural sciences.

Further development of commodity science is associated with the names of professors P.P. Petrov (1850-1928) and Ya.Ya. Nikitinsky (1854-1924). They specified the essence, tasks and scope of commodity science, showed its connection with production technology and agricultural and economic sciences.

The development of commodity science of food products is associated with the name of Professor F.V. Tserevitinov (1874-1947). He was the first to investigate the chemical processes that occur in fruits and vegetables during long-term transportation and storage at low temperatures. A valuable contribution to the development of this branch of commodity science was made by professors B.C. Smirnov, N.I. Kozin, B.C. 1runer, A.A. Kolesnik.

Since food products differ significantly in properties and requirements for them, knowledge and information from various fields of science are also used in commodity science. Therefore, it is closely connected with many natural, technical and social scientific disciplines. Economics helps to reveal the social essence of such concepts as consumer value, the value of a commodity, commodity production, a commodity, its historical character, etc.; physics and chemistry provide general information about the structure, properties and nutritional value of products. Knowledge of microbiology, biochemistry is necessary for the correct choice of modes of transportation and storage of food products. The connection of commodity science with economic geography, statistics, economics and the organization of trade allows you to properly organize the movement and accounting of goods, determine the population's need for them, etc.

The main tasks facing merchandising:

Definition and study of the fundamental characteristics of goods that make up consumer value;

establishment of the nomenclature of consumer properties and quality indicators of goods;

study of the properties and indicators of the assortment of goods, analysis of the assortment policy of a production or trade organization;

commodity assessment of the quality of goods, including new domestic and imported ones;

identifying quality gradations, diagnosing defects in goods and their causes, taking measures to prevent the sale of low-quality, dangerous goods;

ensuring the quality and quantity of goods at different stages of their technological cycle;

establishing the types of commodity losses, the causes of their occurrence and the development of measures to prevent or reduce them;

information support of goods movement from the manufacturer to the consumer.

To narrow the search results, you can refine the query by specifying the fields to search on. The list of fields is presented above. For example:

You can search across multiple fields at the same time:

logical operators

The default operator is AND.
Operator AND means that the document must match all the elements in the group:

research development

Operator OR means that the document must match one of the values in the group:

study OR development

Operator NOT excludes documents containing this element:

study NOT development

Search type

When writing a query, you can specify the way in which the phrase will be searched. Four methods are supported: search based on morphology, without morphology, search for a prefix, search for a phrase.
By default, the search is based on morphology.
To search without morphology, it is enough to put the "dollar" sign before the words in the phrase:

$ study $ development

To search for a prefix, you need to put an asterisk after the query:

study *

To search for a phrase, you need to enclose the query in double quotes:

" research and development "

Search by synonyms

To include synonyms of a word in the search results, put a hash mark " # " before a word or before an expression in brackets.
When applied to one word, up to three synonyms will be found for it.
When applied to a parenthesized expression, a synonym will be added to each word if one was found.
Not compatible with no-morphology, prefix, or phrase searches.

# study

grouping

Parentheses are used to group search phrases. This allows you to control the boolean logic of the request.
For example, you need to make a request: find documents whose author is Ivanov or Petrov, and the title contains the words research or development:

Approximate search the words

For an approximate search, you need to put a tilde " ~ " at the end of a word in a phrase. For example:

bromine ~

The search will find words such as "bromine", "rum", "prom", etc.
You can optionally specify the maximum number of possible edits: 0, 1, or 2. For example:

bromine ~1

The default is 2 edits.

Proximity criterion

To search by proximity, you need to put a tilde " ~ " at the end of a phrase. For example, to find documents with the words research and development within 2 words, use the following query:

" research development "~2

Expression relevance

To change the relevance of individual expressions in the search, use the sign " ^ " at the end of an expression, and then indicate the level of relevance of this expression in relation to the others.
The higher the level, the more relevant the given expression.
For example, in this expression, the word "research" is four times more relevant than the word "development":

study ^4 development

By default, the level is 1. Valid values are a positive real number.

Search within an interval

To specify the interval in which the value of some field should be, you should specify the boundary values in brackets, separated by the operator TO.
A lexicographic sort will be performed.

Such a query will return results with the author starting from Ivanov and ending with Petrov, but Ivanov and Petrov will not be included in the result.
To include a value in an interval, use square brackets. Use curly braces to escape a value.

Commodity experts - trade organizers participate in the implementation of this task, studying and forecasting demand, compiling market reviews and other materials used in the formation of applications and orders for production, supplying retail trading network food products in accordance with scientifically based assortment lists. New conditions, new requirements, dictated by the radical reform of economic management, are making significant adjustments to all aspects of the work of the trade sector. New content fills the restructuring of trade and the activities of commodity experts - organizers of trade. Today, the merchandiser must not only carry full responsibility for the quality of goods, but also to be a skilled businessman, an active organizer of the trading process. It is important not only to know the consumer properties of food products, but also to understand the market situation, to be aware of changes in consumer demand.

Very important function merchandisers - organizers of trade is to improve the organization of trade and the technology of commodity circulation, associated with the rationalization of trade and technological processes to bring food products from production to retail taking into account ensuring the quality and safety of products in all parts of the commodity distribution network and reducing the total national economic costs. To this end, merchandisers must control and monitor the saturation of the retail network with food products, provide trading (associations) or shops with advisory assistance and other services. For example, deliver goods in a sorted (packaged) form, hold a seasonal sale, introduce rational forms of supply and develop a centralized delivery of products to stores, monitor the rhythm of receipts. In this regard, the trade (commodity) departments of wholesale or retail organizations(enterprises) must accumulate current (seasonal) stocks of food products, rationally distribute them, mobilely maneuver commodity resources and seek additional food funds. Commodity experts - trade organizers develop and implement progressive forms of trade and commodity circulation (especially with the use of packaging equipment), mechanization of labor-intensive processes, methods of storing food products and reducing natural loss both in warehouses and in stores.

Trade merchandisers play a leading role in the struggle to improve the quality of foodstuffs. The successful solution of the tasks of supplying the population with high-quality food products in the appropriate quantity and assortment contributes to an increase in labor productivity, affects the growth of efficiency social production. Merchandisers are called upon to provide all the necessary conditions for the speedy implementation of the finished food products. They must actively participate in all activities carried out food industry(agricultural production) and aimed at defining or improving the quality of food products. An important role in the work of merchandisers is given to the systematic informing of consumers about rational use food products.

At the same time, the responsibility of merchandisers is increasing trade enterprises and organizations for the mobility of updating the range of goods based on consumer demand.

At the same time, trade merchandisers are called upon to constantly monitor the quality and safety of processed food products at the stages of sale, i.e., during transportation and storage in a warehouse and in a retail network.

The successful solution of this problem is associated with the need for a deep mastery of commodity specialists in the sensory (organoleptic; method of analyzing the quality of food products.

The role of merchandising services in fruit and vegetable farming is especially great. Currently, potatoes, fruits and vegetables occupy a significant share in the diet. The degree of satisfaction of the needs of the population in these products depends not only on the volume of production, but also on the safety of products. Ensuring the safety of potatoes, fruits and vegetables and the uninterrupted supply of them to the population require a comprehensive management of the quality of these products. In the system of fruit and vegetable associations, merchandisers, in addition to merchandising and organizational functions, perform certain technological tasks related to the introduction of progressive storage and processing methods. certain types fruits and vegetables, etc.

To successfully solve the problems of providing the population with food products High Quality and in the right assortment, merchandisers must have special training and a system of deep scientific knowledge in their field.

In connection with the growing role and importance of commodity science in the sphere of production and trade planning, commodity science of food products as a science faces a number of serious and responsible tasks. First of all, this is the formation and expansion of the range of food products, taking into account a balanced diet based on sound recommendations in terms of nutritional value, taste, shelf life, production efficiency and consumption efficiency.

Commodity science as a scientific discipline should take an appropriate place in the field of standardization of food products through the active participation of specialists and commodity scientists in the creation and revision of regulatory and technical documentation, the development of new indicators and the clarification of the range of existing indicators of food quality.

An equally important problem of modern commodity science is the improvement and development of new methods of research and quality control, rational regimes and optimal methods of storage, packaging, packaging, transportation, canning and sale of food products, depending on objective factors that help reduce losses and preserve the quality of food products.

Only a specialist with deep theoretical training in the field of commodity science will be able to actively perform his functions to improve the entire system of supplying the population with high-quality food products, taking into account reasonable needs and a balanced diet.

By the scale of training and the number of positions in trade organizations and enterprises, commodity specialists are the most numerous group of specialists in trade management bodies in various levels. Wide professional training and experience practical work these specialists allow them to participate in the complex operational and economic activities of many levels, both in management and directly in stores and warehouses: to determine the quality of goods and make demands on their manufacturers and suppliers; determine the conditions for optimizing the process of movement of goods from production points to the retail trade network and storage in stores and warehouses; develop proposals to improve the sale of goods, study demand, improve customer service.

Single qualification guide positions of managers, specialists and other employees (CEN), 2019
Qualification directory of positions of managers, specialists and other employees
Sections « Industry-wide qualification characteristics of the positions of employees employed at enterprises, institutions and organizations" and " Qualification characteristics positions of employees employed in research institutions, design, technological, design and survey organizations”, approved by the Decree of the Ministry of Labor of the Russian Federation of August 21, 1998 N 37
(version dated 05/15/2013)

Merchandiser

Job responsibilities. Determines the requirements for material resources, their quality compliance with standards, specifications and other regulatory documents, as well as concluded agreements. Takes part in determining the compliance of draft plans for the logistics of an enterprise, institution, organization with production plans, in monitoring the fulfillment of contractual obligations, the receipt and sale of raw materials, materials, fuel, equipment and finished products, in preparing data for drawing up claims for the supply of low-quality goods -material values and responses to customer claims. Controls availability material resources and finished products in warehouses. Communicates with suppliers and consumers and draws up documents for the shipment of products. Participates in the development and implementation of organization standards for logistics, marketing, product quality control, organization of transportation and storage of raw materials, materials, fuel, equipment and finished products. Maintains operational records of the receipt and sale of inventory items, controls the timeliness of the shipment of returnable packaging, in necessary cases conducts a search for undelivered goods. Participates in carrying out inventories, studies the reasons for the formation of excess excess material resources and illiquid assets, takes measures to implement them. Monitors compliance with the rules for storing inventory items in warehouses, preparing finished products for shipment to consumers, draws up Required documents related to the supply and sale of products, draws up reports in accordance with established forms.

Must know: resolutions, orders, orders, other guidelines and regulations higher authorities related to the logistics and marketing of products; market methods of managing; standards and specifications on commodity-material assets, their main properties and qualitative characteristics; the procedure for developing plans for logistics and concluding business contracts; methods of accounting for inventory items, calculating the need for them; forms of accounting documents and reporting procedures; organization of warehousing and marketing of products; terms of delivery, storage and transportation of inventory items; current price tags and price lists; standards of production stocks of material resources; main technological processes production; nomenclature and range of products; fundamentals of economics, organization of labor and management; fundamentals of labor legislation; internal rules work schedule; labor protection rules and regulations.

Qualification requirements.

Merchandiser: higher professional education without presenting requirements for work experience or secondary vocational education and work experience in positions filled by specialists with secondary vocational education, at least 3 years.