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control point

Number of the journal, №: 2018. № 1

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.

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