ACCREDITATION AND PROSPECTS OF HACCP SYSTEM IMPLEMENTATION IN FOOD PRODUCTION

Abstract

The need for accreditation, implementation of the system of analysis of hazardous factors and determination of critical control points (HACCP) at food industry enterprises as a quality management system based on environmental friendliness and product safety is well-founded. The main task in the development of the industry is to increase the competitiveness of products, to strengthen the innovative focus by implementing quality management systems that ensure the quality of products at all stages of its production (life) cycle and contribute to increasing the effectiveness of the work of enterprises [4]. Such a food safety management system, which has proven its effectiveness and is accepted at the international level, is the HACCP system. Guaranteeing food safety is the main goal of applying the HACCP concept to the production process. There are many factors that are not related to the production and processing of products, but have a negative impact on the safety of food products. One aspect of the spread and implementation of this product safety management system is that it is a kind of basis for forming the quality of organic products. When certifying organic products, the necessary prerequisites are documentation of all stages of production and the ability to trace the path "from the doe to the table". Accordingly, the lion's share of the documents that should be at the processing enterprises of organic agricultural products have already been developed, provided that the HACCP system is implemented, and the requirements for product safety are also met. The implementation of the HACCP system requires planning the control of all areas of the technological process, defining the limits of research, application and maintenance of this system. The HACCP plan is drawn up at the enterprise - a document that, in accordance with the principles, determines the procedures and sequence of actions to ensure the control of hazard factors. The HACCP plan covers all areas of product production, from raw material acquisition to product processing or packaging, as well as supply to retail.