Assessment of risks at the production of the cheese «Rossiiskii»

The indices ensuring safety and quality of the cheese in accordance with the Federal Law N184 «About Technical Regulation» and the Technical Regulation of the Customs Union «About safety of milk and milk products» (TP TC 033/2013) are considered. The base of production risks negatively effecting requirements of consumers to the quality of the cheese «Rossiiski» was compiled. The informative-matrix model (IMM) of the processes resulting in cheese defects was developed with the aim to evaluate importance of the reasons and possibilities of defects. The method of experimental assessments was chosen as a methodology for evaluation of the importance of the factors that make it possible to quantitatively characterize impacts of the factors on defects development. The informative-matrix model of risks of defects arising at the production of the cheese «Rossiiskii» was scientifically grounded. Coefficients of weight of the reasons were established and ranged. Four possible critical control points of the technological process were determined.

assessment of the quality, safety, hard cheese, the method of expert assessment, informative-matrix model, defects, critical control points