Implementation of system management in food security

Modern processing companies operating in conditions of fierce competition in our country must react sharply to the ever-increasing needs of society and provide it with food products that fully meet the requirements of legislative acts and regulatory documentation in the field of food safety. The introduction, certification and maintenance of a management system based on the systematic management of hazards of various kinds at the stages of the production cycle of both food raw materials and food products is an important strategic aspect of the activity of any company. This management system will solve the problem when achieving product safety, as well as gain a foothold in the domestic market as a bona fide manufacturer. In this regard, scientific research in the field of safety management at some stages of the life cycle of food products is relevant and promising. The purpose of this study was to develop elements of system management in the field of food safety based on the principles of Hazard Analysis and Critical Control Points of pasteurized melange. The following generally accepted methods of the HACCP concept were applied: an algorithm for assessing the probability of dangerous factors, a risk analysis diagram, and a decision tree. The authors compiled information about the production process and directly about the product itself. All the hazards that may arise at the production stages have been identified. Critical control points and management measures have been identified and systematized. This formed the basis for the development of the HACCP plan and the plan of mandatory preliminary measures. The implementation of the developed elements of the security management system will ensure the release of a high-quality and safe product that satisfies the modern consumer.

management system, security, HACCP plan, PRPo plan