Features of introduction of food safety management systems at the enterprises of the milk industry

The paper analyzes the features of the implementation of food safety management systems at dairy enterprises. As a result, the following characteristic features were revealed: when describing the characteristics of the final product in the specifications, the HACCP group must clearly define the product class — milk or milk–containing; in the composition of the products all the components used should be prescribed (many manufacturers of dairy products hide the content of vegetable fats both in specifications and in the labeling of products); availability of safety requirements inherent only in dairy products (content of lactic acid and other probiotic microorganisms, yeast, micro flora characteristic of curd frying, titratable acidity, mass fraction of milk fat and transisomers of fatty acids, content of antibiotics and melamine); to avoid the danger of deliberate or unintended dangerous use of products, it is necessary to clearly define the scope of the product, including the risk group; to ensure the safety of the end products for the consumer, it is necessary to fully implement the programs of mandatory preliminary measures, procedures for the input control of raw materials and ingredients, and continuous monitoring of technological production regimes; in most cases, modern dairy enterprises can do without critical control points. The article for the first time analyzed the features of the implementation of food safety management systems for the dairy sector, which is currently subject to serious changes due to the introduction in 2015 of TC TC 033/2013. All the hypotheses and conclusions set forth in the article are based on the data of scientific and technical literature, normative and technical documentation related to the dairy industry and food safety management systems, as well as the technical regulations of the Customs Union regulating the safety requirements in this industry.