title: ÐÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¸Ð½ÑÑÑÑÐ¼ÐµÐ½ÑÐ¾Ð² ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð±ÐµÑÐµÐ¶Ð»Ð¸Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð´Ð»Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð² ÐÐÐ Â«ÐÐ¾Ð¼Ð¿Ð¾ÑÂ»
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Using the tools of the lean production management system to improve food safety in LLC Â«KompotÂ»
Creators: name: ÐÐ¾Ð¶ÐµÐ¼ÑÐºÐ¸Ð½Ð°, Ð®Ð»Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¸Ð½ÑÑÑÑÐ¼ÐµÐ½ÑÑ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
Ð±ÐµÑÐµÐ¶Ð»Ð¸Ð²Ð¾Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾
Ð²Ð½ÑÑÑÐµÐ½Ð½Ð¸Ð¹ Ð°ÑÐ´Ð¸Ñ
tools of the food safety management system
lean manufacturing
internal audit

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð¸Ð½ÑÑÑÑÐ¼ÐµÐ½ÑÐ¾Ð² Ð±ÐµÑÐµÐ¶Ð»Ð¸Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°, Ð¸Ñ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾ Ð´Ð»Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ¸Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸. 1. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð²Ð½ÑÑÑÐµÐ½Ð½Ð¸Ð¹ Ð°ÑÐ´Ð¸Ñ; 2. ÐÑÑÐ²Ð»ÐµÐ½Ñ Ð½ÐµÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ñ Ð² ÑÐ¾Ð´Ðµ Ð°ÑÐ´Ð¸ÑÐ°; 3. ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ¸ Ð±ÐµÑÐµÐ¶Ð»Ð¸Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÐºÐ¾ÑÑÐµÐºÑÐ¸ÑÑÑÑÐ¸Ðµ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ; 4. ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½ Ð¿ÑÐ¾ÑÐµÑÑÐ½ÑÐ¹ Ð¿Ð¾Ð´ÑÐ¾Ð´; 5. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð²Ð½ÑÑÑÐµÐ½Ð½ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ; 6. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð¿ÑÐ¸Ð¼ÐµÐ½ÑÐµÐ¼ÑÑ Ð¸Ð½ÑÑÑÑÐ¼ÐµÐ½ÑÐ¾Ð² Ð±ÐµÑÐµÐ¶Ð»Ð¸Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°. Ð ÑÐ¾Ð´Ðµ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¾ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð¾ Ð°ÐºÑÑÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð²Ð½ÑÑÑÐµÐ½Ð½Ð¸Ð¹ Ð°ÑÐ´Ð¸Ñ, Ð² ÑÐ¾Ð´Ðµ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ Ð±ÑÐ»Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð½ÐµÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ñ. ÐÑÑÐ¾Ð´Ñ Ð¸Ð· Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð±ÑÐ»Ð° Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ¸ Ð±ÐµÑÐµÐ¶Ð»Ð¸Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÐºÐ¾ÑÑÐµÐºÑÐ¸ÑÑÑÑÐ¸Ðµ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ. Ð ÑÐ¾Ð´Ðµ ÑÑÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð½ÐµÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ð¹ Ð±ÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð²Ð½ÑÑÑÐµÐ½Ð½ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ, Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿Ð¾ÑÐµÑÑ, Ð²Ð½ÐµÐ´ÑÐµÐ½Ð° Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ° 5S Ð¸ Ð±ÑÐ»Ð° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐ°Ð±Ð¾ÑÐ¸Ñ Ð¼ÐµÑÑ Ð¸ Ð¼ÐµÐ½Ñ.Â  ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ ELIBRARY.RU, Elsevier ScienceDirect, Scopus, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½ÑÐÐ»ÑÑ. ÐÐ±ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼Ð¾Ð´ÐµÐ»ÐµÐ¹ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð°ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ (Microsoft Excel, Microsoft Word).
description: This work is devoted to the study of lean production tools, their implementation in production to improve food safety. During the research, the following tasks were solved: 1. An internal audit was conducted; 2. Inconsistencies were identified during the audit; 3. Lean manufacturing techniques have been applied and corrective actions have been developed; 4. A process approach has been applied; 5. Internal documentation has been developed; 6. An assessment of the applied lean production tools has been carried out. In the course of this work, the updating of the food safety management system was considered. An internal audit was conducted, during which inconsistencies were identified. Based on the data obtained, lean manufacturing techniques were applied and corrective actions were developed. During the elimination of inconsistencies, internal documentation was developed, a loss analysis was carried out, the 5S methodology was implemented and the optimization of workplaces and menus was carried out. The following ELIBRARY databases were used to perform the literature review.RU, Elsevier ScienceDirect, Scopus, ConsultantPlus. The processing of the received data and the development of models was carried out using a software package (Microsoft Excel, Microsoft Word).