THE INTRODUCTION OF THE HACCP SYSTEM INTO AN ENTERPRISE - THE BASIS FOR THE PRODUCTION OF COMPETITIVE AND SAFE PRODUCTS
Since February 15, 2015 according to the technical regulations of the Customs Union 021/2011 «On food safety», the food manufacturer must develop, implement procedures based on the principles of HACCP. All technological processes, starting with the receipt of raw materials and ending with the provision of products to the buyer, should be based on the principles of this system. The introduction of the HACCP control system is especially important at dairy enterprises, in connection with the characteristics of raw materials. HACCP also gives the manufacturer a number of economic advantages. By using the principles of HACCP it is possible to guarantee the production of quality milk-raw materials on farms. The article shows the main advantages of introducing a HACCP system for a milk processing enterprise.