UDC 338.439:614.3:637.5
Vodyanka, L. D., & Kutarenko, N. Ya. (2013). Perspektyvy vprovadzhennya systemy NASSR u protsesi vyrobnytstva kharchovoyi produktsiyi [Prospects for the Implementation of the HACCP System in the Production of Food Products]. Rehional'na ekonomika - Regional Economy, 67(1), 185-194. [in Ukrainian].
Sources: 8

Authors

Resume

The expediency of implementation of the system the hazard analysis and identification of critical control points (HACCP) in the food industry as a quality management system based on environmental and safety products is stressed. An example of estimated operating table for the identification and analysis of hazards and calculating the critical control points is given.

Keywords:

HACCP, quality management system, critical control points