In the context of expanding globalization processes and intensifying competition in the food industry in general and meat processing industry in particular, it becomes necessary to search for new ways to increase the competitiveness of enterprises, guarantee the quality and safety of products, ensure proper working conditions for personnel, and reduce the negative impact on the environment. To achieve these goals, strategic programs are used, including those focused on the standardized requirements introduction for the design, maintenance and development of internationally recognized management systems. The latter are seen as tools to increase profits and empower an organization through systemic risk management and continuous improvement. However, the problem of developing control systems at meat processing enterprises based on a harmonious combination of target subsystems (quality, food safety, ecology, health and safety of personnel, etc.) in a single enterprise system requires further research. Therefore, the urgent task for food companies is developing the integrated management systems for quality, safety, labour protection and environmental impact based on process and risk-oriented approaches. The thesis deals with the study of the current state of laws and regulations on food quality and safety, environmental impact, hygiene and occupational safety in meat processing enterprises.
Based on conceptual process and risk-oriented approaches, the main types of risks in terms of management quality, factors of their occurrence, quantitative assessment methods of their significance and management in the meat processing enterprises conditions are identified and substantiated. The main stages of semi-finished products manufacturing in the dough shell are analyzed, risks and critical control points, sources of their occurrence are determined and preventive actions are developed. The identified risks are presented in the form of HACCP-plan with the establishment of CCP and CP (CCP-1 – freezing of finished products, CCP-2 – packaging, packaging, labeling; CP-1 – storage of raw meat, CP-2 – storage of ready for sale products, CP-3 – transportation of products to places of sale). Environmental aspects have been detected and the main environmental risks impact of meat production to the environment have been determined. According to the degree of impact, the risk of wastewater entering and evaporating from it into the atmosphere, soils, surface and groundwater is the most significant. The complex actions concerning minimization of sewage influence on the environment by sewage treatment, which include: physical separation of suspended substances; treatment at controlled pH; pre-treated effluent with solutions of coagulant and flocculant, separation of the formed sludge by aeration of the clarified liquid and its transfer to municipal treatment facilities for final treatment before discharge into open water, have been proposed. The main risk factors for the deterioration of workers’ health for the work performance, which include physical, chemical, microbiological and allergenic hazards, the risk of electric shock to workers and injury as a result of body parts getting into the moving parts of machines and mechanisms, have been analyzed, and an algorithm for assessing these factors and labour protection measures in the event of hazards and emergency situations has been developed.
