Özet:

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, 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, 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 Standart - 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 - 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. The use of the HACCP system and the production of high-quality and safe milk and dairy products requires the control and supervision of the technological chain, which includes the following stages: milk production - primary processing - storage - transportation - processing - marketing of dairy products. That is, the basis of the production of high quality dairy products is the receipt of safe and high-grade raw milk. For this purpose, it is advisable to apply the so-called Good Farming Practice (GDFP) (Good Dairy Farming Practice) at the enterprises involved in the production of raw milk.  Consequently, food quality management and safety systems are now used in almost the entire civilized world, providing consumers with protection against threats that may be associated with food consumption. Taking into account the aspiration to join the EU, introduction of food quality management and safety systems in processing enterprises of Ukraine is extremely necessary.

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