title: ÐÑÐ¾ÐµÐºÑ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð² ÐÐÐ Â«ÐÐ¸ÑÐµÐ²Ð¾Ð¹ ÐÐ¾Ð¼Ð±Ð¸Ð½Ð°Ñ Â«Ð¡ÐµÐ²ÐµÑÐ½ÑÐ¹Â» Ð² Ð³. ÐÑÐ¾Ð½ÑÑÐ°Ð´ÑÐµ
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: Project for improving the food safety management system in LLC" Food Factory "Severny" in Kronstadt
Creators: name: ÐÐ°Ð´Ð¸ÑÐ¸ÐµÐ½ÐºÐ¾, 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: 2023
Subjects: Ñ Ð°ÑÑÐ¿
ÑÐ¸ÑÑÐµÐ¼Ð° Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ (ÑÐ¼Ð±Ð¿Ð¿)
ÐºÐ°ÑÐµÑÑÐ²Ð¾
ÐºÑÐ¸ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½ÑÐµ ÑÐ¾ÑÐºÐ¸ (ÐºÐºÑ)
haccp
food safety management system (fsms)
quality
critical control points (ccp)

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¹ Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ 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Ð°Ð±Ð¾ÑÐºÐµ Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¿Ð¾ ÐµÐµ Ð°ÐºÑÑÐ°Ð»Ð¸Ð·Ð°Ñ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 Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Ð²Ð½ÑÑÑÐµÐ½Ð½ÐµÐ³Ð¾ Ð°ÑÐ´Ð¸ÑÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ; 2. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð²Ð½ÑÑÑÐµÐ½Ð½ÐµÐ³Ð¾ Ð°ÑÐ´Ð¸ÑÐ°; 3. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐ¾ÐµÐºÑÐ° Ð°ÐºÑÑÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¡ÐÐÐÐ; 4. ÐÐºÑÑÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ Ð¡ÐÐÐÐ. Ð ÑÐ¾Ð´Ðµ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ñ Ð°ÐºÑÑÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼ÐµÐ½ÐµÐ´Ð¶Ð¼ÐµÐ½ÑÐ° Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ, Ð° Ð¸Ð¼ÐµÐ½Ð½Ð¾ Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÑ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð². ÐÑÐ» Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¹ Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ ÑÐ¸ÑÑÐµÐ¼Ñ, Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°, Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ Ð·Ð´Ð°Ð½Ð¸Ñ, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð². ÐÑÑÐ¾Ð´Ñ Ð¸Ð· Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð±ÑÐ» ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿ÑÐ¾ÐµÐºÑ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¹ ÑÐ¸ÑÑÐµÐ¼Ñ, Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð½Ð¾Ð²ÑÐ¹ Ð¿Ð°ÐºÐµÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸, Ð¿Ð¾Ð»Ð½Ð¾ÑÑÑÑ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑÐ¸Ð¹ Ð´Ð°Ð½Ð½Ð¾Ð¼Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ. Ð ÑÐ¾Ð´Ðµ Ð°ÐºÑÑÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÐ¸ÑÑÐµÐ¼Ñ Ð±ÑÐ»Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð½Ð¾Ð²ÑÐµ ÐºÑÐ¸ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½ÑÐµ ÑÐ¾ÑÐºÐ¸, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½ Ð¥ÐÐ¡Ð¡Ð, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÐµÐ¼Ð° Ð¿ÑÐ¾ÑÐµÑÑÐ° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ñ ÑÑÐµÑÐ¾Ð¼ Ð½Ð¾Ð²ÑÑ ÐÐÐ¢ Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ ÑÐµÐµÑÑÑ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸. 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, Autodesk AutoCAD).
description: This work is devoted to the research of the food safety management system in production and the development of a project to update it. During the research, the following tasks were set: 1. Development of an enterprise internal audit program; 2. Conducting an internal audit; 3. Development of a project for updating the FSMS; 4. Updating the FSMS. In the course of this work, the principles of updating the food safety management system in the production of food products, namely frozen semi-finished meat products, were considered. An analysis was made of the system in operation at the production site, an analysis of production, a research of the building, technological processes, documentation. Based on the data obtained, a project was developed to improve the existing system, and a new package of documentation was developed that is fully consistent with this production. In the course of updating the system, new critical control points were identified, a HACCP plan was developed, a technological scheme of the production process was drawn up taking into account new CCPs, and a register of necessary documentation was compiled. When performing a literature review, the following databases were used: eLIBRARY.RU, Elsevier ScienceDirect, Scopus, ConsultantPlus. Processing of the obtained data and development of models was carried out using a software package (Microsoft Excel, Autodesk AutoCAD).