Ostapyuk S. Improvement of the methodology of implementation of the HACCP system as a quality management system at dairy processing enterprises

The dissertation is devoted to the improvement of the methodological principles of the introduction of the HACCP system at dairy processing enterprises. To this end, the structure of the control system for the technological process of pasteurized milk production has been developed based on the microbiological risks at the critical control points, which provide the possibility of obtaining high-quality and safe milk products. Established the most effective method of milk purification - bactofugation, which gives the opportunity to improve the quality of dairy raw materials and create prerequisites for increasing the shelf life of dairy products produced from it. It is proposed to replace the qualitative method of studying the microbiological indicator of milk in the technological process of its production by a quantitative method based on light-radiation diagnostics, which consists in measuring the light transmission coefficient of one point of the milk sample at the initial moment of time and the coefficient of light transmission of the same point of the milk sample at a certain current time and further calculating their relationship, which determines the compliance of the sample milk and milk in general with accepted standards.