ISSUES OF DEVELOPING A FOOD SAFETY MONITORING SYSTEM TO PREVENT THE CREATION OF NON-STANDARD TYPES OF PRODUCTS

Ismoilov, Bobir Kh., Khamrokulov, Gofurjon Kh.

Товарлар кимёси ва халқ табобати · 2023-yil

Annotatsiya

Based on the analysis of hazards and critical control points, studies were carried out to identify risk factors in raw materials, wine and its production technology, risk analysis, the creation of critical control points to manage unacceptable risks in order to ensure the quality and safety of products in wineries. Based on the results obtained, a monitoring system was developed to prevent the production of non-standard products.

Maqola ma’lumotlari
MualliflarIsmoilov, Bobir Kh., Khamrokulov, Gofurjon Kh.
JurnalТоварлар кимёси ва халқ табобати
Nashr sanasi2023-03-27
Jild1
Son6
Betlar18-110
TilO‘zbek
DOI10.55475/jcgtm/vol1.iss6.2022.126

Kalit so‘zlar

Анализ опасностей и критические контрольные точки (HACCP), опасность, неисправность, оценка рисков, критические контрольные точки (ККТ), Hazard analysis and critical control points (HACCP), hazard, fault, risk assessment, critical control points (CCP), xavf-xatarlar va kritik nazorat nuqtalari tahlili (HACCP), xavfli omil, vino, xavfni baholash, kritik nazorat nuqta (KNN)

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