PRACTICE OF APPLICATION BY THE ENTERPRISES OF THE FOOD INDUSTRY OF THE QUALITY SYSTEM OF FINISHED PRODUCTS BASED ON THE PRINCIPLES OF HACCP

The presented publication summarizes the theoretical material and provides examples of practical use by entrepreneurs of the Russian food industry of the food quality management system based on the principles of HACCP /HACCP. Expediency and importance of introduction of this system is caused by the increased attention of representatives of bodies of the state control and supervision, scientific, professional organizations, consumer community to questions of safety and quality of food production