Problems and economic efficiency of automation of quality control in the food industry
The article describes the principles of development, assessment of compliance with regulatory requirements and economic efficiency of automation of product quality control in the food industry. The use of such technologies becomes relevant for use in the HACCP system. The authors indicate that it is necessary to form not only the principles of selection of equipment and automation equipment, but also a strategy for its justification and production. The authors show that the main task of this process is to increase the efficiency of the production process in the food industry. Quality is a multifaceted concept, ensuring it requires combining the creative potential and practical experience of many specialists. The problem of quality improvement can be solved only with the joint efforts of the state, Federal authorities, managers and members of labor collectives of enterprises. An important role in solving this problem is played by consumers who dictate their requirements and requests to producers of goods and services. Product quality-a set of product properties that determine its suitability to meet certain needs in accordance with the purpose. It is fixed for a specific period of time and changes with the advent of more advanced technology. Quality of production in the conditions of modern production - the most important component of efficiency, profitability of the enterprise therefore it needs to be paid constant attention. All participants of production process - from the Director of the enterprise - to the concrete performer of any operation have to be engaged in quality.