Open AccessPROCESS INSTRUCTIONS, AS PART OF A PRODUCT QUALITY MANAGEMENT SYSTEM
Author(s) -
Elena Chupikova,
Anna Antosyuk,
Tat'yana Sayapina
Publication year - 2021
Publication title -
rybnoe hozâjstvo
Language(s) - English
Resource type - Journals
ISSN - 0131-6184
DOI - 10.37663/0131-6184-2021-3-112-116
Subject(s) - quality (philosophy) , documentation , harmonization , product (mathematics) , production (economics) , shrimp , quality management system , process (computing) , manufacturing engineering , management system , risk analysis (engineering) , business , computer science , quality management , operations management , engineering , fishery , philosophy , physics , geometry , mathematics , epistemology , biology , acoustics , economics , macroeconomics , programming language , operating system
Improvement of technical documentation for products from aquatic biological resources is of particular relevance and importance within the framework of creating a quality management system for fish products. In this regard, the updating and harmonization of technological instructions for the production of frozen shrimp and frozen seaweed with the modern requirements of technical regulations for production processes, ensuring the safety and high quality of finished products. The article presents technological schemes for the production of frozen shrimp and frozen seaweed, points of control of technological processes, recommended measuring instruments for controlled parameters of technological processes.
Developed on the basis of an analysis of modern requirements for the production processes of frozen shrimp and frozen seaweed, the technological equipment used for their processing, the characteristics of raw materials, standard technological instructions will ensure the production of safe high quality products and can serve to form a food quality management system at fish processing enterprises.