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Home / Journals / Product quality control / Volume 2020 Issue 8 / The HACCP principles as a criterion for the production of food quality and safety
The HACCP principles as a criterion for the production of food quality and safety
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THE HACCP PRINCIPLES AS A CRITERION FOR THE PRODUCTION OF FOOD QUALITY AND SAFETY
UDK 65 Управление предприятиями. Организация производства, торговли и транспорта
Zhuravskaya-Skalova D. 1
Bazarkin Andrey 2
Samoylov A. 3
Authors:
1.  All-Russian Research Institute of Canning Technology (VNIITeK), Branch of the Federal Research Center of Food Systems named after V.M. Gorbatov of RAS ( Leading Researcher)

2.  All-Russian Research Institute of Canning Technology, Branch of the Federal Research Center of Food Systems named after V.M. Gorbatov of RAS ( Senior Researcher)

Russian Federation
3.  the All-Russian Research Institute of Canning Technology, Branch of the Federal Research Center of Food Systems named after V.M. Gorbatov of RAS ( Head of the Laboratory)

Russian Federation
Type:
Article
DOI:
https://doi.org/10.35400/2541-9900-2020-8-32-36
Pages:
from 32 to 36
Status:
Published
Received:
31.07.2020
Accepted:
31.07.2020
Published:
31.07.2020
Subject area:
UDK 65 Управление предприятиями. Организация производства, торговли и транспорта
Language:
Russian
Keywords:
finished food products, quality system, food safety, risk assessment, food enterprises, standards, procedures
Abstract and keywords
Abstract (English):
The article is devoted to the generalization of published data, including those published in Product Quality Control, on independent laboratory control of microbiological and physico-chemical indicators of various products and the results of inspection by auditors of a number of small food enterprises. The work was carried out in order to establish the relationship between the correctness of performance of control procedures in production facilities and the quality of their products.

Keywords:
finished food products, quality system, food safety, risk assessment, food enterprises, standards, procedures
References

1. Samoylov A.V., Suraeva N.M., Volodarskaya T.K., Kireeva N.A. Ocenka bezopasnosti myasnyh i rybnyh produktov // Vestnik KrasGAU. — 2019. — № 3 (144). — S. 167–174.

2. Samoylov A.V., Suraeva N.M., Zayceva M.V., Petrov A.N. Ocenka mikrobiologicheskoy bezopasnosti myasnyh i rybnyh produktov // Tehnologiya i tovarovedenie innovacionnyh pischevyh produktov. — 2019. — № 6 (59). — S. 94–100.

3. Samoylov A.V., Suraeva N.M., Volodarskaya T.K. i dr. Kontrol' kachestva i bezopasnosti pischevoy produkcii rastitel'nogo proishozhdeniya // Kontrol' kachestva produkcii. — 2018. — № 12. — S. 22–26.

4. Shevchenko S.E. Coderzhanie nitratov v ovoschah i gribah // Kontrol' kachestva produkcii. — 2018. — № 12. — S. 35–40.

5. Shevchenko S.E. Monitoring produkcii pererabotki fruktov i ovoschey // Kontrol' kachestva produkcii. — 2019. — № 12. — S. 53–60.

6. Bazarkin A.Yu., Zhuravskaya-Skalova D.V., Hrupalo M.A., Samoylov A.V. Kontrol' sistemy menedzhmenta kachestva na pischevyh predpriyatiyah // Kontrol' kachestva produkcii. — 2018. — № 9. — S. 58–61.

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