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June 2024 (published: 06.06.2024)
Number 2(57)
Home > Issue > Risk management in the production of premixes
Shinalina D.M. , Mishura L.G.
The activity of an enterprise aimed at making and implementing various management decisions to minimize the possibility of hazardous factors that may negatively affect the enterprise is called risk management. Risks are divided into several groups, each requiring the development of specific measures aimed at reducing the likelihood of risks from that group. One of the tools that allows covering several risk groups at once is HACCP. HACCP (Hazard Analysis and Critical Control Points) is a system that allows for the most comprehensive control of product quality and safety. This concept is applicable to any industry. The relevance of the work is due to the fact that ensuring high-quality standards is one of the most important aspects of any enterprise providing products or services. A well-organized quality control system will reduce the proportion of defective products and lower costs. The aim of the work is to make improvements to the premix quality control system using risk analysis and critical control points. To do this, it is necessary to study the technology of premix production, explore the peculiarities of risk management in this industry, and identify critical control points. The next step is to develop control measures to be carried out at specific critical control points, as well as to set acceptable values. To verify and confirm the proper conduct of all tests, a checklist has been developed within the framework of the work, which contains brief information on the list of necessary quality-related activities. The object of the study is the premix quality control system. The subject of the study is the perspective and rationality of implementing HACCP in a premix production enterprise. As a result of the research, a checklist was developed for quality personnel to focus on important aspects of the control procedure. Subsequently, during the research process, it is planned to test this checklist using a real enterprise and conduct a comparative analysis of the previously used quality control system and the system developed during the research. Commonly accepted methods of study, qualitative analysis, and data comparison were used in the work, as well as the decision tree method during development.
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Keywords: risk management, HACCP, quality control system, premix production, quality control in premix production, implementation of HACCP in the quality control system.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
UDC 006.85
Risk management in the production of premixes
The activity of an enterprise aimed at making and implementing various management decisions to minimize the possibility of hazardous factors that may negatively affect the enterprise is called risk management. Risks are divided into several groups, each requiring the development of specific measures aimed at reducing the likelihood of risks from that group. One of the tools that allows covering several risk groups at once is HACCP. HACCP (Hazard Analysis and Critical Control Points) is a system that allows for the most comprehensive control of product quality and safety. This concept is applicable to any industry. The relevance of the work is due to the fact that ensuring high-quality standards is one of the most important aspects of any enterprise providing products or services. A well-organized quality control system will reduce the proportion of defective products and lower costs. The aim of the work is to make improvements to the premix quality control system using risk analysis and critical control points. To do this, it is necessary to study the technology of premix production, explore the peculiarities of risk management in this industry, and identify critical control points. The next step is to develop control measures to be carried out at specific critical control points, as well as to set acceptable values. To verify and confirm the proper conduct of all tests, a checklist has been developed within the framework of the work, which contains brief information on the list of necessary quality-related activities. The object of the study is the premix quality control system. The subject of the study is the perspective and rationality of implementing HACCP in a premix production enterprise. As a result of the research, a checklist was developed for quality personnel to focus on important aspects of the control procedure. Subsequently, during the research process, it is planned to test this checklist using a real enterprise and conduct a comparative analysis of the previously used quality control system and the system developed during the research. Commonly accepted methods of study, qualitative analysis, and data comparison were used in the work, as well as the decision tree method during development.
Read the full article
Keywords: risk management, HACCP, quality control system, premix production, quality control in premix production, implementation of HACCP in the quality control system.
DOI 10.17586/2310-1172-2024-17-2-78-89