The safety and quality management in the production of brine cheeses

The article examines the implementation of the HACCP system at an operating enterprise. This system is a scientifically based system that allows to produce safe and high-quality products by identifying and controlling hazardous factors. An analysis of the existing safety management system at the plant was carried out, and necessary procedures and measures were proposed in connection with the implementation of a new product, brine cheese. To ensure the quality of the product, two new critical control points were proposed (CCP 2 – brine preparation; CCP 3 – storage of finished products), as well as one operating program (OPP 3 – packaging). The analysis of the zoning system at the enterprise was carried out, and it was recommended to make changes in this direction in accordance with the requirements of the HACCP. The proposed measures will ensure the production of high-quality pickled cheese, which in turn will ensure its competitiveness on the Ukrainian consumer market.

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