Abstract
For bakeries, the main task is to produce bread of the best quality. In order to do this, the company must control the batches of incoming raw materials, semi-finished products and finished products. The quality of bread is a set of characteristics that determine the consumer properties of food products and ensure safety for humans. The use of the HACCP system is currently mandatory and is of great importance in the field of food production. JSC “Saratov bakery named after I.K. Struzhkin” is the main supplier of bakery products in Saratov and the Saratov region. In the work, a survey of all stages of the technological process of the production of bakery products of the therapeutic and preventive direction was carried out, quality management systems were analyzed. Control critical points have been identified, a package of documents and a plan for the implementation of the HACCP system at the Saratov Bakery named after I.K. Struzhkin JSC have been prepared.
Highlights
Taking into account the development of the food industry and the economic development of the country as a whole, the state has taken steps to create and operate a product quality management system
The bakery continues to hold the main volumes of bakery products sold in the city for different groups of the population and is the main supplier for many commercial enterprises
Based on the results of the analysis from the list of potential factors, a list of factors was compiled for which the risk exceeds the permissible level and actions within the HACCP system are aimed at their transformation (Table 2)
Summary
Taking into account the development of the food industry and the economic development of the country as a whole, the state has taken steps to create and operate a product quality management system. The most significant for the Russian economy is the creation and development of the Customs Union, which tends to expand [1]. In these conditions, it became necessary to create a unified system of control and quality management of manufactured products, which allows to implement timely measures to prevent, identify and eliminate deficiencies and errors in production, to bring reliable information about the manufactured product to the consumer. The system based on the use of HACCP principles copes with the task best
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