Economics and Business Management

The article examines the theoretical foundations of the formation of quality management systems based on the principles of HACCP. The basic principles of the HACCP system and the types of possible risks are considered. The main stages of the implementation of the HACCP system in the enterprise are given. It has been determined that the quality management system (QMS) at the enterprise is not limited to the introduction of the HACCP system. For its effective functioning, it is also necessary to create such prerequisites as high-quality manufacturing practice (GMP) and high-quality hygiene practice (GHP). Also of great importance is the implementation of such standards as ISO 9001, which describes the requirements for the organization of the QMS, the management of documents, and personnel, and ISO 22000, which reflects all the requirements necessary for the effective functioning of the QMS in the food industry enterprise. It is indicated that other internationally recognized standards that are currently being successfully applied are the International Food Standard (IFS) and the World Food Standard of the British Retail Consortium (BRC Global Standard - Food). It has been determined that the application of the HACCP system and obtaining high-quality and safe milk and dairy products requires monitoring and supervision of the process chain, which includes the following stages: milk production, primary processing, storage, transportation, processing, and sale of dairy products. That is, the basis for the production of high-quality dairy products is to obtain safe milk raw materials. For this purpose, it has been proposed to apply the so-called Good Farming Practice (GDFP) in farming enterprises

quality; safety; dairy products; HACCP