Moscow, Moscow, Russian Federation
The quality and safety of dairy products is an important factor in the implementation of the Government Decree RF "Strategy for improving the quality of food products in the Russian Federation until 2030" dated 06/29/2016 No. 1364‑R [1]. In our country , the system of safety and quality control of food products is constantly being improved. The main aspects of this work are the protection of consumers and producers, as well as the development of "healthy" competitiveness.
dairy products, quality control, certification, product safety
1. Pryanichnikova, N.S. K chastnym voprosam realizacii Strategii 2030 v molochnoy promyshlennosti / N.S.Pryanichnikova// Molochnaya promyshlennost'. 2022. № 9.S. 10-13.
2. Yankovskaya, V.S. Nauchnaya koncepciya modelirovaniya i prognozirovaniya pokazateley bezopasnosti i kachestva pischevyh produktov / V.S.Yankovskaya, N.I.Dunchenko// Molochnaya promyshlennost'. 2020. № 11. S. 38-39.
3. Ganina, V.I. O vnedrenii procedur obespecheniya bezopasnosti molochnoy produkcii / V.I.Ganina// Molochnaya promyshlennost'. 2017. № 3. S. 41-43.
4. Mortimor, S. HACCP. Prakticheskie rekomendacii. Perev. s angl. 3-go pererab. izd. / S.Mortimor, K.Uolles. - Sankt-Peterburg: ID «Professiya», 2014. -520 s.
5. Manickaya, L.N. Sistema HASSP v molochnoy promyshlennosti / L.N.Manickaya, A.A.Korenkova// Molochnaya promyshlennost'. 2022. № 9. S. 52-53.
6. Mahova, N.N. Shema sertifikacii FSSC 22000 / N.N.Mahova// Molochnaya promyshlennost'. 2022. № 5.S. 26-27.
7. Sviridenko, G.M. Sistema kontrolya mikrobiologicheskih pokazateley bezopasnosti i kachestva moloka i molochnyh produktov v sootvetstvii s deystvuyuschimi normativnymi dokumentami / G.M.Sviridenko, M.B.Zaharova// Molochnaya promyshlennost'. 2020. № 4. S. 22-26.
8. Volkova, N.A. Laboratoriya / N.A.Volkova// Molochnaya promyshlennost'. 2021. № 11. S. 24.
9. Volkova, N.A. Laboratoriya / N.A.Volkova// Molochnaya promyshlennost'. 2021. № 12. S. 8-9.
10. Volkova, N.A. Laboratoriya / N.A.Volkova// Molochnaya promyshlennost'. 2022. № 2. S. 52-53.
