FOOD RESOURCES 2018. Issue N 10. Article 07

07. Features of application of procedures that based on the HACCP principles at the enterprises of the state reserve of Ukraine
 
O. Gavrylenko, O. Zaslavskyi, N. Onyshchenko, O. Velikanov
Pages: 63-66
 
Abstract
The features of the application of procedures based on the HACCP principles at enterprises of the State Reserve of Ukraine are considered. They are determined by the centralized tender procurement procedure of large volumes of products and by the long periods of storage. The ways of overcoming the negative influence of these factors on the quality and safety of products are determined. The timeliness and appropriateness of the application of HACCP procedures at enterprises of the State Reserve of Ukraine are indicated.
 
Key words: HACCP, principles, State Reserve, storage, quality, safety
 
References
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