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Development of a quality control system based on the principles of HACCP for the production of sour cream at a diary factory

Annotation:

The article is devoted to risk analysis, methods of ensuring dairy products safety. Furthermore, the author dwells on such tool of quality control as a decision tree. The article presents the plan of HACCP for a diary enterprise on an example of the production a sour cream with 15-20 % of fat content.

Open article
Year of release: 2018
Number of the journal: 1(69)