title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°, Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ² Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Commodity characteristics, quality assessment of disinfectants and development of proposals to improve their range in a retail trading enterprise
Creators: name: Ð ÑÐ±ÑÐ¾Ð²Ð°, ÐÐ°Ð»ÐµÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ðµ ÑÑÐµÐ´ÑÑÐ²Ð°
Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ðµ ÑÑÐµÐ´ÑÑÐ²Ð° Ð´Ð»Ñ ÑÑÐº
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
disinfectant
hand sanitizer
quality
quality indicators
assortment

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð°Ð½Ð°Ð»Ð¸Ð·Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ Ð¾ÑÐµÐ½ÐºÐµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ² Ð´Ð»Ñ ÑÑÐº Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:1. ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐ°ÐºÑÐ¾ÑÐ¾Ð², ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑÐ¸Ñ Ð¸ ÑÐ¾ÑÑÐ°Ð½ÑÑÑÐ¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ².2. ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ð¹, Ð¿ÑÐµÐ´ÑÑÐ²Ð»ÑÐµÐ¼ÑÑ Ðº ÐºÐ°ÑÐµÑÑÐ²Ñ Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ², ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÑÑ Ð¸Ñ ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð¸ Ð´Ð°ÑÑ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÑ Ð¸Ñ Ð³ÑÑÐ¿Ð¿Ð¾Ð²Ð¾Ð³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°.3. ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð¾ÑÐµÐ½ÐºÑ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ñ Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ¸ Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ² Ð´Ð»Ñ ÑÑÐº, Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾- ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ Ð½Ð°ÑÑÑÐ½ÑÐ¹ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½Ñ Ð¿Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ² Ð´Ð»Ñ ÑÑÐº.4. ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð½Ð° ÑÑÐ½ÐºÐµ Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ² Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð½Ð° Ð¸Ñ Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÐ¨Ð¡Ð¸Ð¢. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¾ÑÑ Ð¿Ð¾ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐ¼ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ°Ð¼. ÐÐ±ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð°ÑÑ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¼Ð°ÑÐµÐ¼Ð°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÐ°ÑÐ¸ÑÑÐ¸ÐºÐ¸. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ² Ð´Ð»Ñ ÑÑÐº Ð¾ÑÐ²ÐµÑÐ°ÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¿Ð¾ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ñ Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ¸, Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÐµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐ¸Ñ ÑÑÐµÐ´ÑÑÐ² Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ñ Ð½Ð° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÑÑÑÐºÑÑÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð½Ð° ÑÑÐ½ÐºÐµ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸.
description: This work is devoted to the analysis of the assortment and evaluation of the quality of hand sanitizers and the development of proposals for improving their assortment in a retail trade enterprise. Tasks that were solved during the study:1. To analyze the factors that form and preserve the quality of disinfectants.2. Analyze the requirements for the quality of disinfectants, consider their classification and characterize their group assortment.3. To assess the conformity of the labeling of hand sanitizers, organoleptic and physico-chemical indicators with the requirements of regulatory documentation, as well as a full-scale experiment to study the quality of hand sanitizers.4. To analyze the assortment and consumer preferences in the market of disinfectants and develop proposals based on them to improve their assortment. The research was carried out on the basis of the laboratory of examination of consumer goods of the Higher School of Economics. The determination of quality indicators was carried out according to standard methods. The results were processed using mathematical statistics methods.As a result of the study, it was found that all the samples of hand sanitizers under study meet the requirements of regulatory documentation on the conformity of labeling, organoleptic and physico-chemical indicators of quality and safety. The developed proposals for improving the range of disinfectants are based on the analysis of the structure of the assortment and consumer preferences in the market of the products under study.