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Внедрение системы ХАССП в организацию социального питания А. А. Иванова, Е. Ю. Заякина
Material type:
ArticleOther title: Implementation of the HACCP system in the organization of social food [Parallel title]Subject(s): система менеджмента качества | ХАССП, система менеджмента качества | анализ рисков | международные стандарты | конкурентоспособность | безопасность | потребители | качество | критические контрольные точкиGenre/Form: статьи в сборниках Online resources: Click here to access online
In:
Инноватика - 2018 : сборник материалов XIV Международной школы-конференции студентов, аспирантов и молодых ученых, 26-27 апреля 2018 г., г. Томск, Россия С. 211-214Abstract: The article is devoted to the introduction of the HACCP system in the organization
of social nutrition, an additional direction of which is considered the production of
bakery products. Possible hazards of manufacturing, critical control points and the
classification of management activities have been identified.
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The article is devoted to the introduction of the HACCP system in the organization
of social nutrition, an additional direction of which is considered the production of
bakery products. Possible hazards of manufacturing, critical control points and the
classification of management activities have been identified.
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