The Model of Implementation the HACCP System as a Tool for Innovative Development

L.A. Fedyk, Head of Voluntary Certification Body, All-Russian Register, Tyumen, Russia, info@9000-2001.ru

A.P. Smutok, Expert Auditor, Certification Body, All-Russian Register, Tyumen, Russia, info@9000-2001.ru

key words

safety management system, food production, consistent quality, competitive risks

References

Hazard may occur at any stage of the production chain while the production of food. A preventive system of food safety management based on HACCP principles allows to avoid this. Today, implementation and support of this system are mandatory for the United States, the EU and the Customs Union. The main goals and objectives of the system, its basic principles, the methodology of development and implementation are discussed in our article. Though the introduction of the system is a laborious process, we believe that the small and medium enterprises of food industry must use this model. Firstly, it reduces the risk of production of unsafe products and thus increases consumer confidence. Secondly, these companies get a better chance to succeed by promoting their products to foreign markets.

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