FEATURES DEFINITIONS OF PERFORMANCE MANAGEMENT SYSTEM IMPLEMENTATION OF THE QUALITY AND SAFETY OF FOOD PRODUCTS TO THE ENTERPRISE

Elena N. Halturina¹*, Svetlana G. Kreneva², Guzal R.Tsareva³,
Vilena B.Yelagina⁴ and Vlada V.Tereshina⁵

¹Asst. Prof., Mari State University, Russia, Le_Xa@list.ru
²Asst. Prof., Mari State University, Russia, kreneva.sv@yandex.ru
³Asst. Prof., Volga State University of Technology, Russia, tsarevagr@volgatech.net
⁴Asst. Prof., Volga State University of Technology, Russia, Elaginavb@volgatech.net
⁵Asst. Prof., Volga State University of Technology, Russia, TereshinaVV@volgatech.net
*Corresponding author

Abstract
Currently, the HACCP (Hazard Analysis and Critical Control Points) system is the basic model of the control and regulation of food product quality the main instrument to ensure its security. HACCP is a system of safety management of food which provides control over absolutely all stages of the food chain at any point in the production process as well as the storage and sale of products where there is a possibility of a dangerous situation. HACCP system is mainly used by manufacturers of food products.

Particular attention is paid to the so-called critical control points, in which all existing types of risks associated with the use of food as a result of targeted control measures can be prudently prevented, removed and reduced to a reasonably acceptable level.

The article describes the theoretical and methodological approaches to test the effectiveness of quality management system in the food industry in Russia. In developed countries each manufacturer develops its own HACCP system which takes into account all the technological features of production. The developed system can be changed, processed in order to meet any changes in manufacturing technology processes. In our study we provide an assessment of the effective implementation of the quality management system based on HACCP principles in the LLC "Bakery ?1» Mari El Republic. Identified critical control points in the production of bakery and confectionery products. The order of carrying out verification of compliance with regulatory requirements of the enterprise to ensure the safety of food products, which includes the subject of verification of compliance with the requirements of TR CU 021/2011, TR CU 022/2011, 005/2011 and TR CU technical regulations of the Customs Union for certain types of food products and requirements established by Russian legislation.

Keywords: principles of HACCP quality system, product safety, performance evaluation methodology, monitoring the critical points.