THE IMPLEMENTATION OF HACCP SYSTEM IN PUBLIC CATERING ENTERPRISES

In this article the basic principles and features of formation of the HACCP system at catering establishments by means of which system control of appropriate execution of production of production of food and the timely prevention of violations of technological and sanitary standards for ensuring production of safe food products is exercised are defined.

Authors
Devletshaeva E.S. 1 , Nurzhanov A.S. 1 , Demidova E.A. 1 , Kochneva M.V. 1
Conference proceedings
Innovative in Agriculture
Publisher
Российский университет дружбы народов (РУДН)
Language
English
Pages
212-215
Status
Published
Year
2018
Organizations
  • 1 RUDN University
Keywords
public catering; haccp; system control; safety; food products; control points; risks; technological scheme
Date of creation
07.11.2019
Date of change
07.11.2019
Short link
https://repository.rudn.ru/en/records/article/record/53508/
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