THE APPLICATION OF HACCP PRINCIPLES IN QUALITY MANAGEMENT OF FOOD PRODUCTS ON THE EXAMPLE OF JSC "KAZAN BAKERY №3"
The purpose of this work was to analyze the results of the application of HACCP principles in the framework of risk management of the Joint-stock company (JSC) "Kazan Bakery №3". Today, рroduction capacity allows to produce about 170 items per day - up to 105 tons of bakery and 5.0-5.5 tons of confectionery. In the transition to market conditions, in conditions of fierce competition, the need to introduce the HACCP system, as an effective quality system that ensures the production of safe high-quality products. Security system PP was developed in accordance with the requirements of GOST R ISO 22000-2007. Biological risks are the ingestion of various pathogens. Chemical risks are divided into three groups according to the method of their occurrence of the chemical elements themselves in the final product (unintentionally trapped in food, naturally occurring and intentionally added to food). These include toxic elements (lead, arsenic, cadmium, mercury), organochlorine and organophosphate pesticides, residues of detergents and disinfectants, food additives, preservatives, genetically modified sources, antibiotics, allergens. In addition, the peroxide number affecting carcinogenesis is determined in the product. Physical risks are associated with the possible appearance of radionuclides and any materials that can get into the product. The critical control point (CCT) is identified by analyzing the entire process. For each CCT, a valid value is determined, and then it is already determined whether it is under control.. The article presents the identification of KKT based on the decision tree, the algorithm for assessing the probability of implementing a dangerous factor, reducing the cost of production of substandard products, the dynamics of the level of profitability of sales and production of JSC "Kazan Bakery №3" for 2014-2016. As a result of implementation of measures on improvement of certification system on the basis of HACCP and quality control of the total economic effect of the plant is 33 million rubles. Thanks to the introduction of HACCP system JSC "Kazan Bakery №3" has the ability to produce products with a harmonious taste, aroma and color. This leads to a clear advantage over the closest competitors in the market.