QUALITY SYSTEM FORMATION BASED ON HACCP PRINCIPLES IN JSC "GLINKA" KURGAN
The article tells about stages of forming a quality and safety system of products based on HACCP principles in JSC “Glinka” Kurgan. The relevance of the article is that the HACCP system is guaranteed to provide customers the security of food consumption. In addition, the application of HACCP can be a powerful argument to confirm compliance with regulatory and legal requirements, since July 1, 2013, entered into force on Technical Regulations of the Customs Union “On food safety”, in an article says that the implementation of production processes product manufacturer shall develop, implement and maintain procedures based on HACCP principles. The author of an algorithm for the creation of the HACCP system, based on which have been developed measures for the management of quality and safety for example, the production of cheese. It was found a working group to develop a HACCP system. It shows a diagram of the production of cheese used in JSC “Glinka” and an example of isolation of potentially hazardous biological, chemical and physical factors on the stage of making rennet. Using the method of “decision tree”, recommended by ISO 22000, identified 19 critical control points in the production of cheese and an example of a corrective action in the two control points at the stage of making rennet. The measures that should be included in the program verify the operation of the HACCP system and the necessary documents for the timely and accurate recording of all data in the enterprise.