СИСТЕМЫ УПРАВЛЕНИЯ КАЧЕСТВОМ В МОЛОЧНОЙ ПРОМЫШЛЕННОСТИ

Abstract

In article examines the identification of critical control points in the dairy sector, identifying potential hazards in raw and pasteurized milk. In the process of work, the theoretical basis for introduction of the HACCP system for the production of sour-milk products has been prepared, the problem sides have been identified and the plan has been adapted on their basis, the proposed production direction has been analyzed, critical control points have been determined, a monitoring and corrective action system has been developed. The presented research results can be used in the development and implementation of integrated management systems at food enterprises in the country.