Контроль на підвищення якості виробництва консервів

Abstract

In the master thesis the method of testing the quality of canned food production based on HACCP is developed. The research of characteristics of raw materials and assortment of products, analysis of requirements for quality of finished products according to normative documents has been carried out. The basic requirements for food safety management system are analyzed. During the implementation of the master's thesis, a new approach has been created for monitoring and improving the quality of canned food production on the basis of the HACCP system.