THE QUALITY MANAGEMENT AND THE SAFETY OF PRODUCTS IN CATERING ORGANIZATIONS ON THE BASIS OF THE HACCP PRINCIPLES
Abstract
The analysis of problems and opportunities of safety and product quality for the population in catering organizations on the basis of modern requirements is carried out in the article.
About the Authors
Tatiana Victorovna Shchedrina
North-Caucasus Federal University
Russian Federation
Russian Federation
Timur Shamilyevich Shaltumaev
North-Caucasus Federal University
Russian Federation
Russian Federation
Natalia Sergeevna Limareva
North-Caucasus Federal University
Russian Federation
Russian Federation
Valeria Nikolaevna Orobinskaya
North-Caucasus Federal University
Russian Federation
Russian Federation
References
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2. Lofstedt R. Communicating Food Risks in an Era of Growing Public Distrust: hree Case Studies//Risk Analysis Volume 33, Issue 2, pages 192-202. [Electronic resource]. Access mode: http://onlinelibrary.wiley.com/doi/10.1111/j.1539-6924.2011.01722.x/full (date of the address 08.04.13).
3. The federal Law of the Russian Federation «On technical regulation» No. 184 of December 27, 2002.
4. International standard ISO 22000. System of management of safety of foodstuff. Requirements to all organizations in a chain of production and consumption of foodstuff. First edition 2005-09-01.
5. Comparative analysis of some requirements of the food European Union law and Customs union of Russia, Belarus and Kazakhstan //http://www.vet.gov.ua/sites/default/files/EU_CU_Food%20Safety_rus_0.pdf (date of the address 26.02.2017)
6. International standard FSSC 22000:2005. he scheme of certiication of a safety management system food products on compliance of ISO 22000:2005 and technical speciication for programs of preliminary obligatory actions. Fund of certiication of a safety management system of foodstuff. Gorinkhem, Netherlands, October, 2011.
7. International standard FSSC 22000:2005. Requirements to the organizations requesting certification. Fund of certification of a safety management system of foodstuff. Gorinkhem, Netherlands, October, 2011.
Review
For citations:
Shchedrina T.V., Shaltumaev T.Sh., Limareva N.S., Orobinskaya V.N. THE QUALITY MANAGEMENT AND THE SAFETY OF PRODUCTS IN CATERING ORGANIZATIONS ON THE BASIS OF THE HACCP PRINCIPLES. Modern Science and Innovations. 2017;(1):110-113. (In Russ.)
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