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HACCP and food safety management systems in the PDCA cycle of the process approach

Author

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  • N. O. Patlasov

    (Pushchino State Institute of Natural Science, Pushchino, Russian Federation;)

  • O. Yu. Patlasov

    (Pushchino State Institute of Natural Science, Pushchino, Russian Federation; Omsk Humanitarian Academy, Omsk, Russian Federation)

Abstract

The study is devoted to food safety management systems. The legalacts regulating the production and distribution of bakery products are analyzed. The effectiveness of the HACCP system is demonstrated on the example of the Surgut bakery. Proposed measures to improve the efficiency of bakery production in a competitive environment of production. An assessment is given of the applied process approach, which includes the Deming-Shewhart cycle at the SGMUP ‘‘Surgut bakery”. Based on the results of the study, a block diagram of the preparation of the “Priberezhny” long loaf using the “Iodcasein” additive was proposed. The results obtained are of practical interest for creating a system of safety and quality of food products.

Suggested Citation

  • N. O. Patlasov & O. Yu. Patlasov, 2022. "HACCP and food safety management systems in the PDCA cycle of the process approach," Russian Journal of Social Sciences and Humanities, Omsk Humanitarian Academy, vol. 16(3), pages 240-249, September.
    • Handle: RePEc:aws:omskjl:v:16:y:2022:i:3:p:240-249
    DOI: 10.17238/issn1998-5320.2022.16.3.24
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