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Information × Registration Number 0223U000464, 0119U100136 , R & D reports Title Management of safety and quality of production of meat processing industry on the principles HACCP popup.stage_title Head Semko Tatiana V., Кандидат технічних наук Registration Date 07-01-2023 Organization Vinnytsia Institute of Trade and Economics of Kyiv National University of Trade and Economics popup.description2 Scientific research work on the topic "Management of product safety and quality of the meat processing industry based on HACCP principles" aims to develop and implement a food safety management system at meat industry enterprises. Taking into account the process of harmonization of domestic legislation with the norms and rules of the European Union, significant attention is paid to certain EU requirements for hygiene and safety at meat industry enterprises. The report presents a conceptual scheme of risk analysis and forecasting for meat and meat products "from field to table". The technological scheme of the production of meat products and the determination of control and critical points of the technological process are presented. The necessary principles of effective implementation of HACCP are proposed. The result of the study will be the development of a draft HACCP plan at the stage of quality control of meat raw materials. The result of the study will be the development of a draft HACCP plan at the stage of quality control of meat raw materials. In Ukraine, meat products are traditionally very popular. The introduction of the HACCP system will provide an opportunity to carefully control the risks that may arise in the production of meat products and significantly improve their quality and safety. In addition, the company's products will have the opportunity to enter the international, including European, market. The object of research is meat and meat products of FOP Bondaruk Yuryi Volodymyrovych, TM "Bondarukovi kovbasy". The subject of research is procedures and dangerous factors in the meat industry, their identification, systematization and analysis of factors with a description of critical control points according to Codex Alimentarius according to HACCP.  Product Description popup.authors Ivanishcheva Olga A. Vlasenko Iryna G. popup.nrat_date 2023-01-07 Close