Удосконалення методики оцінки якості шоколаду

Abstract

The master’s qualification work deals with improving the methods and selection of optimal systems for assessing and managing the safety of chocolate quality. The proposed measures for implementation methodology of quality assessment based on HACCP in the Ukrainian production, which can take help avoid possible risks in the realization of chocolate and its productions, provide a conformity to quality to standards and prevent the hit of hazardous products in Ukrainian and international markets, thus provide worthy authority and safety of production in the market.