title: ÐÐ¾Ð´ÐµÑÐ½Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¼ÑÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Modernization of the quality system of the meat industry
Creators: name: ÐÐµÐ²Ð¸Ð½Ð°, ÐÐ°Ð´ÐµÐ¶Ð´Ð°
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: 2022
Subjects: Ð¼ÑÑÐ½Ð°Ñ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾ÑÑÑ
Ð¼ÑÑÐ¾ Ð¸ Ð¼ÑÑÐ½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ½ÑÐ¹ Ð¿ÐµÑÐµÑÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐ¹ Ð¿ÑÐ¾ÑÐµÑÑ
ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ° Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ°
ÑÑÐ°Ð½ÑÐ¿Ð¾ÑÑÐ¸ÑÐ¾Ð²ÐºÐ° ÑÑÐ»Ð¾Ð²Ð¸Ñ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ñ
ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ
meat industry
meat and meat products
assortment list
manufacturing process
food packaging
marking
transportation
storage conditions
quality control
manufacture equipment

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ° Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÐÐÐ "ÐÐ¾Ð»ÑÑÐ¸Ðµ Ð¢Ð¾Ð¼Ð¸ÐºÐ¸", Ð° ÑÐ°ÐºÐ¶Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ñ Ð¸ Ð¼Ð¾Ð´ÐµÑÐ½Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÐ¸ÑÑÐµÐ¼Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð½Ð° Ð¼ÑÑÐ¾Ð¿ÐµÑÐµÑÐ°Ð±Ð°ÑÑÐ²Ð°ÑÑÐµÐ¼ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÑÑ ÑÑÑÑÐºÑÑÑÑ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸; Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð²ÑÐ¿ÑÑÐºÐ°ÐµÐ¼Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸; Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°; Ð¸Ð·ÑÑÐ¸ÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°; Ð¿ÑÐµÐ´Ð»Ð¾Ð¶Ð¸ÑÑ Ð¿Ð»Ð°Ð½Ð° Ð¼Ð¾Ð´ÐµÑÐ½Ð¸Ð·Ð°ÑÐ¸Ð¸; Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¼Ð¾Ð´ÐµÑÐ½Ð¸Ð·Ð°ÑÐ¸Ð¸. Ð Ð°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ ÐÐÐ "ÐÐ¾Ð»ÑÑÐ¸Ðµ Ð¢Ð¾Ð¼Ð¸ÐºÐ¸", Ð³Ð´Ðµ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð´Ð¸Ð» ÑÐ±Ð¾Ñ Ð¸Ð½ÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¹ ÑÑÑÑÐºÑÑÑÐµ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð½Ð° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ, Ð±Ð°ÐºÑÐµÑÐ¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð±Ð¸Ð¾ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÑÐ» Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½ Ð¸Ð¼ÐµÑÑÐ¸Ð¹ÑÑ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ½ÑÐ¹ Ð¿ÐµÑÐµÑÐµÐ½Ñ Ð²ÑÐ¿ÑÑÐºÐ°ÐµÐ¼Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, Ð¸Ð·ÑÑÐµÐ½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð²Ð°ÑÐµÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐµÐµ ÐºÐ°ÑÐµÑÑÐ²Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ» ÑÐ¾Ð·Ð´Ð°Ð½ Ð¿Ð»Ð°Ð½ Ð¿Ð¾ Ð¼Ð¾Ð´ÐµÑÐ½Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÐ¸ÑÑÐµÐ¼Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ÐÐÐ "ÐÐ¾Ð»ÑÑÐ¸Ðµ Ð¢Ð¾Ð¼Ð¸ÐºÐ¸", Ð²ÐºÐ»ÑÑÐ°ÑÑÐ¸Ð¹ Ð² ÑÐµÐ±Ñ ÑÐ°ÐºÐ¸Ðµ ÑÑÐ°Ð¿Ñ, ÐºÐ°Ðº ÑÐ¼ÐµÐ½ÑÑÐµÐ½Ð¸Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð° Ð±ÑÐ°ÐºÐ°, ÑÐ»ÑÑÑÐµÐ½Ð¸Ðµ ÑÐµÑÐ° ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ¸, Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ðµ Ð½Ð¾Ð²ÑÑ Ð¿Ð¾Ð·Ð¸ÑÐ¸Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð¸Ðµ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð±Ð¾ÑÑÐ±Ñ Ñ Ð²Ð¸ÑÑÑÐ°Ð¼Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿Ð¾Ð´Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ñ ÑÐ°Ð±Ð»Ð¸ÑÑ Ð¿Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÑÑÐµÐºÑÐ° Ð¸ ÑÑÐ¾ÐºÐ° Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¿Ð»Ð°Ð½Ð° Ð¼Ð¾Ð´ÐµÑÐ½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð±ÑÐ»Ð¸ Ð´Ð°Ð½Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ Ð´Ð°Ð»ÑÐ½ÐµÐ¹ÑÐµÐ¼Ñ Ð¿ÑÑÐ¸ ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ñ.
description: This given work is devoted to research of production process on the example of the enterprise LLC "Bolshie Tomiki", and to analysis and modernization of the quality system in the meat processing industry. The research set the following goals: consider the structure of the organization; conduct an analysis of the range of products; research production technology; review quality control requirements; propose an upgrade plan; analyze the results of modernization. The work was fulfilled on the premises of LLC Â«Bolshie TomikÂ», where information was collected on: the current structure of the organization and the results of studies on the physicochemical, bacteriological and biochemical parameters of product quality. The assortment list of products available at the enterprise was analyzed, the technology for the production of boiled products and the requirements for its quality control were researched, and the requirements for product quality control were studied. Based on the results of the research, a plan to modernize the quality system at the Bolshie Tomik LLC enterprise was created, this plan includes such stages as reducing the number of defects, improving the packaging shop, introducing new product positions and considering methods for combating viruses, and tables for comparison equipment were prepared and the economic effect and payback period were calculated. Based on the results of the modernization plan, recommendations on the further development path were made.