Open AccessImprovement of technical safety management based on the principles of HACCP in meat processing enterprise of agro-industrial sector
Author(s) -
Nina Vladimirovna Konik,
Olga Aleksandrovna Shutova,
Dmitry Nikolaevich Katusov
Publication year - 2020
Publication title -
agrarnyj naučnyj žurnal
Language(s) - English
Resource type - Journals
eISSN - 2587-9944
pISSN - 2313-8432
DOI - 10.28983/asj.y2020i9pp83-90
Subject(s) - critical control point , food safety , meat packing industry , business , food processing , hazardous waste , product (mathematics) , production (economics) , food safety management , food industry , process management , risk analysis (engineering) , manufacturing engineering , food science , engineering , chemistry , waste management , mathematics , geometry , macroeconomics , economics
The article discusses the development and implementation of a safety management system based on the principles of HACCP at a food enterprise, the main focus of which is the production of meat and sausage products. Hazardous factors of production were determined, the indicators were ranked, critical control points were established at all stages of product processing, a HACCP plan was developed.