Agrarian
Bulletin
of the Urals

Russian Journal of Agricultural Research

The publication is registered by the Ministry of the Russian Federation
for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
Subscription index in catalog «Russian Press» - 16356
ISSN 1997 - 4868 (Print)

The Journal is included in the list of the leading peer-reviewed scientific journals and publications, which should be published by the main results of theses for the degree of doctor and Ph.D.
The Journal is included in the Russian Science Citation Index.
Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 04 (146) 2016

Инженерия

Рехвиашвили Э. И. доктор биологических наук, профессор Горский государственный аграрный университет

Кабулова М. Ю. кандидат биологических наук Горский государственный аграрный университет

Мустафаев Г. А. доктор технических наук, профессор Горский государственный аграрный университет

УДК:658.652

USING THE STANDARD GOST R 51705.1-2001 IN THE MANAGEMENT OF PRODUCT QUALITY

 The system of HACCP (HACCP – Hazard Analysis Critical Control Points) is recognized as one of effective methods of safety of foodstuff around the world. Now almost indispensable condition of an exit of food products to the world market is functioning of this system at the enterprise offering the production to realization. This system is founded on an assessment of probability of emergence of dangers at any stage of production and product sales for the purpose of the prevention, decrease or elimination of these dangers. In the work using of system of HACCP for production of soy cottage cheese is considered. Soy cottage cheese is one of the most universal and economic products. It differs in high protein content and the low content of fat and carbohydrates. The offered plan of HACCP represents stage-by-stage sequence of procedures which performance gives to the enterprise a guarantee of release of safe food products. The technological scheme of production of cottage cheese provides presentation of passing of processes, allows to carry out correctly the analysis of dangerous factors and to define critical control points. All established critical control points are entered in the developed plan of HACCP. For each CCP critical limits, i.e. the maximum or minimum values of microbiological, chemical or physical parameter, demanding control in these points for prevention, destruction of the present pollution or reduction of its size to the acceptable level have to be set. Application of this method allows to eliminate all possible deviations from the set level of quality established by technical regulations and the national standard on this type of a product. Introduction of the quality system HACCP at the food enterprises allows: to expand a network of consumers of production and to enter the foreign markets, to use the certificate of System of voluntary certification HACCP for promotional purposes.


Keywords:

quality management, system HACCP, hazards, critical control points, soy cottage cheese.


References:

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8. GOST R 51705.1-2001 «Quality systems. HACCP principles for food products quality management. General provisions».

9. GOST R ISO 22000-2007 «Food safety management systems. Requirements for organizations in chain of food production».

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