Basic Norms of Integrated Systems of Management of Quality of Meat Products

Autor

  • LARISSA VATSLAVIVNA BAL’-PRYLYPKO Professor, doctor of sciences (technique), Dean of the Faculty of alimentary technologies and managing by quality of agricultural production, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • NATALIYA MIKHAILIVNA LOBODIANIUK Aassociate professor, candidate of sciences (agriculture), Deputy dean of the Faculty of alimen-tary technologies and managing by quality of agricultural production, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • MYKOLA STANISLAVOVYCH NIKOLAYENKO Post-graduate student, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • ELVINA RESHATIVNA STARKOVA PhD (technique), assistant lecturer (chair of technology of meat, fish and seafood), National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.15584/eti.2018.3.54

Słowa kluczowe:

standard, safety, management, meat products, hazards, integrated quality system, development

Abstrakt

It was shown that the optimum system of management by activities of enterprises operated in food industry, especially in producing of meat products, should be based on use of international standards requirements ISO 9001, ISO 14001, ISO 22000 and OHSAS 18001, which norms should be observed in structure of the integrated quality management system. There were analyzed the factors that influence negatively on safety of meat foods and state of nature nearby the enterprise, and proposed methods of minimization their influence. The work carried out in analysis of provi-sions of listed the standards permitted to choose their articles recommended for inclusion in typical structure of the integrated system of management.

Pobrania

Opublikowane

2018-09-30

Jak cytować

BAL’-PRYLYPKO, L. V., LOBODIANIUK, N. M., NIKOLAYENKO, M. S., & STARKOVA, E. R. (2018). Basic Norms of Integrated Systems of Management of Quality of Meat Products. Journal of Education, Technology and Computer Science, 25(3), 371–378. https://doi.org/10.15584/eti.2018.3.54

Numer

Tom 25 Nr 3 (2018)

Dział

SELECTED PROBLEMS OF SCHOOL EDUCATION