prod-expert.moscowExpert examination of food products
Commodity examination

The value of a spoiled batch needs to be determined

Valuation requires identification of the goods, the valuation date, quantity, actual condition and market reference data. Sometimes usable and damaged remaining stock is considered separately.

First steps

What matters

  • provide documents on the batch's product name, quantity and characteristics;
  • specify the date as of which the value needs to be determined;
  • document the actual condition and quantity of damaged products;
  • separate the question of value from safety or fitness for use if the latter requires specialist tests.
Limits

Commodity examination and laboratory components

Commodity expert

Examines commercial condition, visible defects, packaging, labelling, documents and relevant information about handling conditions for the goods.

Laboratory

Required for microbiological, chemical, toxicological, veterinary and other parameters that cannot be reliably established through commodity inspection alone.

Preliminary assessment

Send materials for a preliminary assessment

Describe the situation and attach the available documents and photographs. After reviewing them, the work format, required materials, cost and time frame can be determined.

  • we will check whether the task falls within commodity examination competence;
  • we will determine whether documents and an inspection are sufficient;
  • if specialist tests are needed, we will identify the laboratory component;
  • we will indicate a possible format for the result.

How data is processed: Personal Data Processing Policy. Submit only necessary materials and obscure unnecessary third-party data.

You may attach PDF, DOC/DOCX, XLS/XLSX, image and ZIP files. Do not submit unnecessary personal data.

Attachments: up to 10 files of up to 10 MB each, with a maximum combined size of 15 MB. If a file is rejected, the enquiry is not sent.

Food commodity examination · value · quality · spoilage · storage · labelling+7 903 241 2580
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