The features of the formation of control methods in food production
| Autor: | L. E. Glagoleva, A. S. Galimov, N. P. Zatsepilina, S. V. Pavlova |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Lizing (Leasing). :77-80 |
| DOI: | 10.33920/vne-03-2108-09 |
| Popis: | The article discusses the methods of critical control points based on the principles of HACCP at different stages of the technological process for the production of curd products for gerodietetic nutrition. At each technological stage, an assessment is determined using an action algorithm in order to correct the identified risks. |
| Databáze: | OpenAIRE |
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