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SAFETY MANAGEMENT OF BROILERS MEAT BASED ON THE PRINCIPLES OF HACCP

Автор: sveta on . Posted in 2012-1

UDC 637.54:006.015.5
 
MALYHYNA V.,
doctor of economics sciences, professor,
DonetskNational Universityof Economics and Trade named after Mykhailo Tugan-Baranovsky
 
SUSSKAYA M.
postgraduate,
DonetskNational Universityof Economics and Trade named after Mykhailo Tugan-Baranovsky
 
SAFETY MANAGEMENT OF BROILERS MEAT BASED ON THE PRINCIPLES OF HACCP
 
Reccomendations on introduction safety management scheme in accordance to the principles of HACCP for enterprises specializing on production of cooled poultry meat have been offered. Taking into account operational experience of Muronivka chicken farm by example of conditional enterprise producing broilers meat exceptionally with purpose to illustrate the possible algorithm of determination of critical points of control on a stage of cooling  was proposed.
 
Key words: broilers meat, HACCP, quality, safety, analysis, risk, factors, Critical Control Points.


   SAFETY MANAGEMENT OF BROILERS MEAT BASED ON THE PRINCIPLES OF HACCP