Инновационные процессы в сельском хозяйстве.
Российский университет дружбы народов (РУДН).
2018.
С. 210-212
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.