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What does this term mean?

Technical and technological maps prescribe a fullstep-by-step technology and recipes of the dish, the ratio of ingredients in it, control over the cooking process and the quality of the finished product. These cards are checked by the monitoring authorities, checking the observance of all the necessary technological operations. Along with the technology of preparing the dish, the document specifies the requirements for certification and safety of the raw materials used, the process of preparation, the results of laboratory studies of the products on the content of harmful substances in them and the compliance of SanPin .

Procedure for filling in the technical and technological map

This document has a unified form, allthe columns in it are to be filled. First, the name of the dish and its category are indicated. Below is a list of the necessary products, indicating the quantity and quality required, the energy value of the ingredients. The map should contain full information on the rates of the bookmarking of the products of net and gross, the exit of the semi-finished product and the ready dish. The next step is the order of application of the ingredients. This is the most important stage - the description of all technological processes with mandatory indication of compliance with the requirements and safety standards for thermal, machining and cutting. Reference is also made to the use of artificial colors, flavors and food additives. This document also requires the conditions for storing, supplying and selling the dish, its appearance, consistency, transport conditions in accordance with regulatory enactments. Also, the technological map should have information about the total energy value, safety and quality of the dish.

Documentation of a food company

Each technological card must be signedthe engineer-technologist and the head of the enterprise, it is assigned a serial number and this data is entered in a special magazine. The technological map has a validity period, which is determined individually in each case. With a responsible approach to the organization of work, catering establishments usually have a complete set of technological maps of seasonal dishes, and with the coming of the new season, these cards are re-created, taking into account the changes introduced in the menu. At any catering enterprises, regardless of their status, the cooking process begins with the preparation of a technical-technological map. Its competent design serves as a guarantee that the dish will be popular with visitors of the establishment and bring him financial profit