Organization of production control

Reception of milk, components and materials. After mixing the milk, organoleptic indicators are determined: taste, smell, color, consistency. Sensory (organoleptic) assessment of milk by smell, taste and consistency is carried out from each section of the milk tank and each flask. To assess the smell, it is recommended that a sample (in an amount of 10 ... 20 cm 3) be heated in a water bath to a temperature of 35 є С. The taste of milk should be assessed selectively after boiling the sample.

When milk enters the tanks, its temperature is measured in each section of the tank. The temperature of milk delivered in flasks is controlled selectively: two or three places from each batch, in doubtful cases - 100% of the places.

Milk samples are taken and prepared for analysis in accordance with GOST 26809, GOST 26929 and GOST 9225. Milk samples with stray grains of milk fat are pre-filtered through two layers of gauze, selection of average samples and determination of milk quality is carried out in the presence of a donor, except for those cases, when products are delivered by rail or water. Average milk samples are taken into containers of various capacities, convenient for stirring, depending on the sample volume. Dishes with a sample must have a tag or an attached label, which indicates the name of the supplier (or its conditional number) and the date of receipt of the product.

Acidity of milk upon acceptance is determined according to GOST 3624 from an average sample in an average sample by titration. In milk received in flasks (after sorting by organoleptic indicators), each flask is pre-checked by the method of limiting acidity and after rejection, an average sample is taken, from which an average sample is extracted to determine the acidity; by titration. The acidity of milk received from individual donors is checked if there is any doubt about its freshness. raw materials technological control

The determination of the fat content is carried out in accordance with GOST 5967 in an average proportional sample from a batch of milk in flasks. When delivering milk in flasks, to obtain an average proportional sample, after thorough mixing, samples are taken from each flask with a metal tube, pouring into one vessel. Then select the middle sample for research.

For milk delivered in tank trucks, average samples are taken from each section. If milk is delivered by one farm and the compartments are completely filled, then from the selected average samples, one medium sample is allocated for analysis after mixing. If milk is delivered from different farms or tank truck sections are not full (they have unequal milk volume), the average sample extracted from each tank section after mixing is analyzed separately.

When receiving milk from individual suppliers, the determination of fat in milk is carried out once every 15 days in an average proportional canned milk sample. The sample is taken from a milk meter with a metal tube. Milk must be thoroughly mixed before sampling.

Determination of milk density is carried out in accordance with GOST 3625 daily in a milk sample of each batch. Determination of the purity group (GOST 8218) is carried out daily in a milk sample from each batch. In those cases when the external examination reveals the presence of mechanical impurities, a sample is taken to determine the purity group of milk from this flask or tank section. Filters with an indication of the milk purity group are hung out in the reception laboratory and stored for 24 hours. If necessary (heavily contaminated milk) filters are sent to suppliers, sent to regional organizations related to the quality of milk (SES, etc.).

Naturalness check: upon receipt of milk suspicious of falsification, as well as systematic delivery of low quality milk that does not meet the requirements of the current regulatory documentation (for example, low acidity - less than 16 є T), the milk quality is checked for the presence of inhibiting substances (soda, formaldehyde , ammonia) according to special methods. Counterfeit milk cannot be accepted.

Components and materials must arrive at the enterprise with accompanying documents certifying the quality issued by the manufacturers. In the case of delivery of components and materials from bases, the number of the certificate of quality must be indicated in the accompanying waybill.

Each incoming batch of components and materials is checked for their compliance with the current regulatory documents for organoleptic and basic physical and chemical indicators specified in the accompanying document.

The main task of microbiological control in cheese-making production, as in the dairy industry as a whole, is to ensure production High Quality, increasing its taste and nutritional value.

Microbiological control at dairy enterprises consists in checking the quality of incoming raw materials, materials, starter culture and finished products, as well as compliance with technological and sanitary-hygienic production regimes.

When controlling the quality of raw materials in the production of cheese, it is necessary to pay attention to the total bacterial contamination and the content of spores of mesophilic anaerobic lactose-fermenting bacteria, when controlling the pasteurization efficiency - to the content of E. coli bacteria (BCGC), when controlling ferments - to their microbiological purity and activity.

The samples are reductase, for fermentation, the presence of butyric acid bacteria and rennet. In milk taken from dairy farms, farms, bacterial contamination is checked at least 1 time per decade using a reductase test in accordance with GOST 9225.

Samples for fermentation, rennet-fermentation and for the presence of butyric acid bacteria are checked in accordance with the "Instruction for microbiological control at the enterprises of the dairy industry".

In order to ensure the release of products in strict accordance with the requirements of regulatory documents, great attention should be paid to quality control of finished products and, in cases of its deterioration, to control of technological modes of production in order to determine the places and intensity of microbiological processes in technology, the activity of beneficial microorganisms and microbiological reasons for the appearance of product defects. ... The microbiological control scheme for cheese production is presented in Table 15.

Table 15

Scheme of the organization of microbiological control in the production of cheese

Studied objects	Analysis name	Where is the sample taken from?	Inspection frequency	Breeding
Raw milk Milk from pasteurizer Milk after pasteurization (after adding sourdough)	Reductase test. Impurity of abnormal milk (somatic cells). Inhibitory substances. Rennet-fermentative form. Fermentation test. The total number of spores of mesolphilic anaerobic lactate-fermenting bacteria. Escherichia coli bacteria. Reductase test. The total number of spores of mesolphilic anaerobic lactate-fermenting bacteria Escherichia coli bacteria	Average milk sample from each supplier From pasteurizer From a cheese vat or a cheese maker The same	Once a decade

When the microbiologist is fully loaded with analyzes during the day, he can do 25-27 analyzes. If the microbiologist, in addition, is busy preparing nutrient media, sterilizing dishes and media, checking the correctness of technological processes, visual control of the sanitary and hygienic state of production, the number of analyzes that he can perform per day is reduced to 7-10.

Acceptance rules and general rules selection is carried out - according to GOST 26809, GOST 13928 and GOST 9225 with registration of the number of the investigated batch in the laboratory journal. From the batch of the finished product, one unit of product is selected in a transport or consumer container (for cheese - one head at a time). Samples for microbiological analyzes are taken into sterile containers using sterile devices.

The sampling and mixing of the product before sampling is carried out with a sampler, scoop, spoon, metal tube, probe, spatula or other device, which must be sterilized by flambbing or autoclaving each time before use. When taking raw milk for a reductase sample, it is allowed to process a metal tube or probe by steaming, boiling or chlorination followed by rinsing with drinking water.

A combined sample of harvested milk from spot samples taken from each flag or tank section after sensory evaluation milk and sorting it according to acidity by the limiting method according to GOST 3624. to carry out a reductase test, a sample of 50-60 cm 3 is isolated from the combined milk sample.

In the products included in the sample, at the intended sampling site, the surface of the rennet hard cheese cauterize with a heated knife or spatula. The sterile probe is inserted obliquely into the middle of the head by ѕ of its length. From a column of cheese on a probe, take 15-20 g of cheese with a sterile staple and place it in a sterile dish with a ground or cotton stopper or in a sterile Petri dish with a lid. The upper part of the column of cheese on the probe is returned to its original place, the surface of the cheese is poured with paraffin heated to a temperature of 110 ± 10 0 С or melted with a heated metal plate.

Microbiological analyzes of the product are carried out no later than 4 hours from the moment of sampling. Before testing, samples should be stored and transported under conditions that ensure the temperature of the product does not exceed 6 0 С, avoiding freezing.

Quality control of raw materials. Raw milk delivered to the plant is examined by the reductase test, the number of somatic cells, and the presence of inhibiting substances is also determined in it. Additionally, once every 10 days, and if necessary more often, the total number of spores of mesophilic anaerobic lactate-fermenting bacteria, rennet-fermentation test and fermentation test are determined. Monitoring is carried out daily for the admixture of abnormal milk.

A reductase test with methylene blue or resazurin is carried out in parallel with the determination of inhibiting substances. The determination of the reductase sample and inhibiting substances is carried out by the laboratory technician of the enterprise once a decade according to the average sample of milk from each supplier from any delivery.

Control over the production and quality of starter cultures. The reductase test in milk used for the preparation of starter cultures is performed by a laboratory assistant or microbiologist 2-3 times a week. Milk sent for starter cultures must meet the requirements of the first class for the reductase test.

The effectiveness of pasteurization of milk for the production of starter cultures for the presence of bacteria of the group of Escherichia coli is checked once every 10 days by sowing 10 cm 3 of pasteurized milk in 40-50 cm 3 of Kessler medium.

The quality of the starter culture is checked daily, determining the activity (fermentation time, acidity), the presence of foreign microflora by viewing a microscopic specimen in 10 fields of view of the microscope, the quality of the clot, taste and smell. (The order and method of quality control of starter cultures are discussed above)

Cheese production control. In a mixture of milk from a bath (cheesemaker), at least 1 time in 10 days, the total number of spores of mesophilic anaerobic lactate-fermenting bacteria should not be found in 0.1 cm 3. Pasteurization thermograms are carried out daily. The control of the production of rennet cheeses with a low temperature of the second heating according to the number of bacteria of the group of Escherichia coli is carried out using agar of bile purple-red.

Control of the sanitary and hygienic state of production and the hands of workers. The quality of washing is assessed for each piece of equipment at least once a decade. In most cases, with daily control of the cleanliness of the washing of dishes and equipment at least once a decade. In most cases, with the daily control of the cleanliness of the washing of dishes and equipment, one can be limited to one analysis for the presence of bacteria of the E. coli group by inoculation on Kessler medium. If special requirements are imposed on the cleanliness of the equipment (for the preparation of starter cultures, etc.) and, as a rule, no fermentation is observed during its control in Kessler's medium, the quality of equipment cleaning is assessed by the total number of bacteria in the washes.

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The entry into force of CU TR 021/2011 "On food safety", CU TR 033/2013 "On the safety of milk and dairy products" and others led to the need for a more detailed assessment of dairy raw materials and dairy products, safety quality indicators, which include not only Previously normalized parameters, but also the protein and fat composition of the product, its identification characteristics and indicators that are rather difficult to determine in dairy products, are genetically modified sources (GMOs), food additives, enzymes, microflora composition, melamine, etc.

But these regulatory legal acts regulate, first of all, the strengthening of the responsibility of the product manufacturer, and do not solve the whole complex of tasks to ensure the quality and safety of the finished product. It should be emphasized that all international directives are aimed primarily at ensuring traceability of food safety at all stages of the food chain - from the field to the counter, and not at full and massive control of safety indicators and, moreover, product quality characteristics. After all, ensuring the quality of products is, first of all, the task of the processor, and how to guarantee the quality to the consumer must also be decided by the manufacturer of the products. The main thing is to prioritize correctly.

Therefore, according to the requirements of the legislation, all manufacturers of food products, including dairy products, must independently develop a production control program, determine the frequency of control of standardized indicators and establish control criteria. It should be emphasized that at present there is such a situation that many manufacturers are introducing the HACCP system (Hazard Analysis and Critical Control Point) into the production control of enterprises and believe that only the HACCP system is regulated by law and no other control systems are regulated, but this is far from so.

The HACCP system allows, through the definition of critical control points (CCP), to systematize the control of product safety, but this does not allow ensuring the quality of the finished product and compliance with the requirements of regulatory documents for its production. It should also be emphasized that TR CU 033 \ 2013 stipulates that a processor of dairy products must ensure product safety control through a system based on the principles of HACCP, therefore it will be a HACCP system or some other - this is the processor's choice. At the same time, it is important that the developed or introduced control system is adapted to the technological process of the enterprise.

It should also be noted that the manufacturer of the product meets the requirements of TR CU 033 \ 2013 during processing in terms of safety indicators, but is obliged to guarantee the quality of the finished product, which leads to the need to develop additional criteria and control systems, taking into account the identification characteristics of raw materials, ingredients and the finished product. Therefore, in practice, the manufacturer of products is required to systematize their production control so that the installed CCPs ensure that the product is not only safe in accordance with the established requirements, but also of guaranteed quality.

Requirements technical regulations Of the Customs Union are mandatory for the manufactured products, and therefore, there is a need for methodological support for the execution of these documents. Therefore, the most important task of ensuring the quality and safety of dairy raw materials and dairy products is the correct use of measurement techniques (MI), primarily those that allow not only measuring the indicator, but also guarantee the accuracy and reliability of the result.

Although at the present time the standardization of measurement methods is quite active, often standardized MI do not provide full production control of the enterprise and, moreover, do not allow identification of both dairy raw materials and dairy products. Since many standardized medical devices are just old techniques, transferred to a different status, without taking into account the modern assortment of dairy products and dairy raw materials, it is required to have certain qualifications in order to correctly select the necessary medical devices and ensure control according to the production control program.

Many converters strive to introduce instrumental methods of analysis into the production control of enterprises, which requires ensuring the reliability of measurements. But the main necessary measurement requirement is MI for a specific method and specific equipment, and not instructions for working on a device or installation, and then many manufacturers of laboratory equipment incorrectly reflect the metrological characteristics, indicating only the instrumental error, and this is misleading. In this case, the obtained measurement results are difficult to evaluate.

When determining the identification characteristics of dairy raw materials and dairy products, it is required to comply with a fairly a large number necessary requirements: - establishment of identification characteristics; - standardization of identification characteristics in regulatory legal acts; - the use of modern highly efficient methods of analysis, allowing for the control of identification characteristics, with established metrological characteristics.

An explanation is required to ensure the control of dairy raw materials, since not only raw milk, but also concentrated milk is classified as raw milk, skimmed milk raw, raw cream, powdered milk, reconstituted milk, etc., and it is clear that each type of raw material has its own criteria, assessments and identification characteristics. The difficulty also lies in the fact that processors will have to establish the grade of raw milk, prescribe criteria for its assessment and correctly assess the identification characteristics. In this case, for example, for concentrated milk, it will be necessary to determine also the methods of analysis, since for raw milk and concentrated milk, the measurement procedures are different, because the composition and properties of the measured objects are different.

Recently developed methods for identifying the composition of the fat phase make it possible to differentiate dairy raw materials by composition and safety parameters. This made it possible to exclude from technological process raw materials are of poor quality and, accordingly, unsafe in terms of a number of parameters, including the content of trans-isomers of fatty acids, free fatty acids and other complex compounds, which also tend to accumulate during processing and storage of products.

The method of capillary gas chromatography (CGC) is widely used to study the fat fraction of raw milk and dairy products, but the absence of a method for sample preparation of dairy products does not allow it to be used widely enough. Therefore, at present, a critical situation has arisen with the identification of the fat composition of dairy products, since various approaches are used to assess the results obtained, the influence of processing, the raw materials used, storage conditions and the type of product are not taken into account. Conclusions are made only on the basis of approximate data, without taking into account the metrological characteristics and conditions of measurements.

Numerous studies carried out in the laboratory of technochemical control (more than 3000 measured samples) of raw milk and dairy products make it possible to determine the factors influencing the results of a reliable assessment of the fatty acid composition:

1. Applied measurement method.
2. Sample preparation method.
3. Measurement conditions taking into account the chromatographic conditions.
4. Specification of the use of the standard of fatty acids (not less than 35).
5. Evaluation of the assigned results, taking into account the object of measurement, its composition and production technology.

Therefore, the use of standardized MI for vegetable oils and animal fats according to the determination of fatty acid composition by gas chromatography (GOST R 51483-99 "Vegetable oils and animal fats. Determination by gas chromatography of the mass fraction of methyl esters of individual fatty acids to their sum" and GOST R 51486-99 "Vegetable oils and animal fats. Obtaining methyl esters of fatty acids ") is not always correct, since the above measurement criteria are not taken into account. However, the scope of these standards does not include milk and dairy products, but extends to oils and fats. This often leads to rejection of dairy products, controversial situations arise. To obtain reliable results, it is necessary to have extensive practical experience and highly qualified specialists, otherwise all the results are not conclusive.

The draft GOST “Milk and dairy products. Methodology for determining fatty acid composition by gas chromatography ", where the features of the composition of dairy products are taken into account, the metrological characteristics of MI are established and the procedure for sample preparation is standardized for different types dairy products, will allow to reliably assess the composition of the fat phase of raw milk and dairy products.

It should also be noted that the developed MI will not allow solving all the issues of identifying the fat phase of dairy products for the processor, since many manufacturers do not know the composition of their raw materials and finished product. In some regions of the Russian Federation and Belarus, the content of certain fatty acids in the fat phase has already been reduced in raw milk, and after processing the content of these acids tends to decrease. Therefore, the processor must be concerned with the periodic control of raw milk in order to differentiate the raw material received by its composition and use it for other types of product in which this parameter is not critical.

For example, if butter is produced, then the rationing provides for the requirement for the ratio of fatty acids in the finished product. If initially we do not have information about the fat composition, then in the finished product we may not get the required ratios, since the content of linoleic acid will be reduced, and the palmitic acid will be overestimated, so the product will be falsified even without adding non-dairy fats.

The following important factors are the feeding of farm animals, their maintenance, breed, etc., when using feed rich in fatty acids such as stearic, palmitic, lauric and other fatty acids, the content of these acids in dairy raw materials will be exceeded.

Currently, research work is underway to develop and evaluate methods for identifying the protein composition of dairy raw materials and dairy products, which will make it possible to select raw materials for various product groups with specific characteristics. For example, to generate fermented milk products requires milk raw materials with a higher protein content, having a casein to whey ratio of 80:20. When these ratios change, the protein balance in the product is disturbed, which, in turn, leads to a violation of the fermentation process, an increase in the concentration of lactic acid in the product and a decrease in the content of certain macro-, microelements and vitamins.

An important factor in assessing the protein composition of raw milk is the urea content. Urea makes up 60% of non-protein nitrogenous substances in milk and when determining the mass fraction of protein in milk, raw materials are part of the total milk protein, which is controlled by the processor at the acceptance. In the process of processing, urea is partially destroyed, partially goes into whey, and at the output of the finished product, the manufacturer does not count the protein, the loss of which can be up to 10% if it is incorrectly estimated at acceptance, which significantly affects the quality of the finished product.

Urea can also be used by raw milk suppliers for the purpose of counterfeiting, as it improves the heat resistance of milk and stabilizes milk protein, which significantly impairs the fermentation processes, an increase in the acidity of the curd and makes it difficult to obtain quality product... Therefore, it is necessary to evaluate the product not only by the total protein content, it is required to determine its composition: total nitrogen, non-protein nitrogen, whey protein content and urea. Only then will it be possible to correctly evaluate dairy raw materials, differentiate them by quality and varieties, as well as predict the quality and safety of the finished product.

A large pressing problem exists with the measurement of the carbohydrate composition of raw milk and dairy products. Standardized control methods do not allow measuring the entire carbohydrate composition and assessing their quantitative content, especially in dairy products and products baby food... Developed by GOST R 54760-2011 “Composite dairy products and milk-based baby food. Determination of the mass concentration of mono - and disaccharides "is based on the method of high performance liquid chromatography (HPLC). Therefore, this technique is suitable for control in accredited laboratories or centers, which will allow you to reliably evaluate the product from the sales shelf, and not use calculation methods or techniques with a large measurement error.

The most widespread at present is the falsification of raw milk and dairy products by various food additives and ingredients that are used to impart special properties or to mimic the properties of natural dairy product, both at the stage of raw milk and at the stage of the finished product. This circumstance leads to an increase in the risk of contamination of the finished product with preservatives, dyes, flavorings, allergens, etc., which are not controlled by the manufacturer of the product. This has a significant impact on the safety and quality of the product and on its competitiveness.

Therefore, when developing a production control program, processors need to take into account all the features of control, taking into account the composition and properties of the raw materials used, MI, product regulatory documents, legal requirements and other factors, which will highlight the most important principles:

• strengthening control at the entrance of raw materials, ingredients, components, etc. due to developed and adapted to the production technology assessment criteria and established identification characteristics;
• the use of highly efficient MI with known metrological characteristics;
• control of the control process, which will ensure the safety of raw materials, the technological process of processing, as well as determine the degree of risk, negative consequences in case of violation of production technology and the use of raw materials of inadequate quality for the production of finished products.

The implementation of these basic principles will allow the processing enterprise to develop products of guaranteed quality, with the safety parameters of the finished product that meet the requirements of TR CU 021/2011 "On food safety", TR CU 033/2013 "On the safety of milk and dairy products", etc., and also adapted to the conditions of the production process of enterprises.

E.A. Yurova, Ph.D., State Scientific Institution "VNIMI Russian Agricultural Academy"

Esengalieva T. D., Abzhalelova A.

Master students of the department "Safety and quality food products»Almaty Technological University.

Admaeva A.M.

Ph.D., acting Associate Professor of the Department of Food Safety and Quality, Almaty Technological University

Alimardanova M.K., Baibolova L.K.

Doctor of Technical Sciences, Professor of the Department of "Food Technology"

Production control system at dairy enterprises

The innovative technological development of Kazakhstan presupposes the intensive development of the agro-industrial complex, especially the dairy industry.

Milk contains all the substances necessary for human nutrition - proteins, fats, carbohydrates, which are in balanced proportions and are very easily absorbed by the body. In addition, it contains biologically active components - enzymes, vitamins, minerals and other important nutrients necessary to ensure normal metabolism. Perhaps there is not a single product in the human diet that would so successfully combine a complex of all the necessary substances, like milk.

The problem of milk quality assurance is one of the most difficult to solve problems. Improving the quality of raw milk is the task of agricultural producers. Everyone is interested in the effectiveness of solving this problem: the state, the manufacturer and the processor, and the consumer of milk and dairy products - the population - remains the winner.

Production control should be carried out at each enterprise, depending on the organization of the production process, the range of products, the technological equipment used, the availability of production laboratories and other features of a particular enterprise. The main task of production control is to ensure the release into circulation of high-quality and safe milk processing products that meet the requirements of TR, regulatory and technical documents (ND and TD), organization standards by which they are produced and can be identified. This task at the enterprise is solved by carrying out a set of measures to ensure the use of raw materials and materials that meet the established requirements:

• maintaining the conditions at the enterprise for their storage within the established shelf life;
• proper implementation of technological production processes and the production of dairy products in accordance with regulated requirements;
• identification of possible causes and sources of product contamination;
• the proper condition of buildings, structures, the territory of the enterprise, utilities and technological equipment;
• proper sanitary and hygienic conditions for the production of products.

The production control program is developed at each enterprise in any form. For its development, the following sequence of presentation of the material can be recommended:

1. General Provisions;

2. plan of measures for production control;

3. the procedure for the recall, processing, utilization and destruction of raw materials, materials and milk processing products that do not meet the requirements regulated in the TR, regulatory and technical documents, and organization standards;

4. order of actions in emergency and emergency situations.

At the enterprise, to develop a program, organize and conduct production control, it is recommended, by order of the director, to appoint a responsible person or to appoint a group of specialists from representatives of various services responsible for organizing and conducting control stages. The designated team or person in charge has the following functions:

1. forms a base of officially published legislative, regulatory, technical and methodological documents in force in the industry and directly affecting the organization of the enterprise and the conduct of production control;

2. analyzes the state of production;

3. Determines the structure, procedure, volumes and frequency of monitoring the sanitary state of the enterprise;

4. develops, in free form, flowcharts of technological processes of production of products used at the enterprise;

5. conducts an analysis of hazardous factors for the raw materials used, materials and stages of the technological process;

6. identifies control points (CT) and critical control points (CCP) based on the analysis of hazardous factors;

7. taking into account the results of the analysis of hazardous factors for the identified CT and CCP, determines the structure, procedure and scope of instrumental and laboratory tests and measurements carried out both on its own and with the involvement of third-party accredited testing laboratories;

8. develops forms for maintaining control and accounting documents;

9. develops a procedure for the recall, processing, disposal and destruction of non-conforming products;

10. develops an emergency procedure;

11. develops and approves, in accordance with the established procedure at the enterprise, and implements a production control program into work practice.

It is recommended that the general provisions of the production control program include information on general issues of the organization of production, for example:

• design and actual production capacity,
• assortment and volumes of production,
• number of personnel, information on the provision of water, sewerage, ventilation, energy, lighting, cold,
• information about the production laboratory, in the absence of its own laboratory - information about the volumes and types of laboratory tests carried out under contracts with third-party accredited testing laboratories,
• information about your own specialized transport (if any),
• a list of documents, the requirements of which are mandatory when performing certain types of activities and which were used in the development of the program (for example, licenses, certificates of conformity, declarations of conformity and other documents),
• information on the personal responsibility of officials for the organization of production control at the enterprise and the development of a production control program.

The main part of a production control program is a production control plan, and it is recommended to include the following sections:

• the frequency and procedure for technical (including microbiological) control of raw materials and materials, semi-finished products (or intermediate products) and finished products, indicating the standards and methods for performing measurements;
• the frequency and procedure for monitoring the engineering and technical condition of buildings, premises, engineering networks, technological equipment, measuring equipment and measuring instruments;
• the frequency and procedure for monitoring the water used according to the standardized safety indicators;
• schedules for the removal of garbage, household and industrial waste, the procedure for wastewater treatment, the frequency of monitoring the residual amounts of detergents and disinfectants in the washout waters, the schedule for monitoring water in reservoirs below the drains (if any);
• control of compliance with the sanitary state of the enterprise; frequency and procedure for monitoring compliance with personal hygiene of personnel;
• the frequency and procedure for monitoring the state of the production environment;
• the frequency and procedure for monitoring the implementation of measures for deratization and disinfestation;
• forms of keeping records of accounting and reporting used in the enterprise.

It is recommended to include the following sections in the procedures for recalling, processing, disposal (including destruction) of raw materials, intermediate products and finished milk processing products that do not meet the established requirements:

1. the criteria by which the product is determined as non-conforming;

2. the procedure for identifying nonconforming products;

3. rules for identification, location and storage conditions of nonconforming products;

4. sequence of decisions on further actions with non-conforming products;

5. methods of disposal (including destruction) of inappropriate products;

6. the sequence of actions for recalling nonconforming products;

7. forms of records or procedures for electronic documentation;

8. the procedure for informing and the list of authorized bodies and organizations interested in this information (including suppliers and consumers);

9. personal responsibility for making decisions related to the conduct of actions with nonconforming products.

The emergency and emergency procedures should contain the following information:

types of possible emergencies and emergencies;

sequence of personnel actions in an emergency or emergency situation (order, routes and places of evacuation, etc.);

actions with raw materials, finished products, semi-finished products that have come under the influence of this situation (control, movement, disposal, processing, etc.);

personal responsibility for making decisions and taking actions in an emergency or emergency situation;

the procedure and terms for informing, a list of authorized bodies and organizations interested in this information.

When developing an action plan for production control, it is recommended to describe in detail the technical control at the enterprise. Technical control of products at their place in the technological chain includes:

• incoming control (raw materials, materials);
• control of raw materials, materials and finished products during storage;
• control of semi-finished products;
• acceptance (output) control of finished products.

Incoming control is carried out upon receipt of raw materials and materials. Control of raw materials, materials and finished products during storage. When storing raw materials, materials and finished products in the warehouses of the enterprise, the conditions and duration of storage are monitored. The results of instrumental control (temperature and humidity) are recorded in the corresponding records of the established form. Control of semi-finished products in the production process is carried out depending on the technological features of the production of milk processing products according to the indicators regulated in the technical documents, in accordance with which these products are produced and can be identified. Acceptance (output) control of finished products is carried out after the end of all stages of the technological process before the stage of release of milk processing products into circulation. During this stage of control, it is recommended to control the quality and safety of the product for compliance with the requirements of TR, ND or TD.

Technological (operational) control at various stages of production consists in visual control and registration of parameters and indicators of production processes. It is carried out directly at the workplaces by persons participating in the technological process (apparatus operator, operator, foreman, engineer, etc.). When describing the conduct of sanitary and hygienic control at the enterprise, it is recommended to highlight the following objects where it is provided: control of the sanitary and hygienic state of buildings, structures, premises, used technological equipment and inventory, including an assessment of the effectiveness of washing and disinfection; control of the sanitary and hygienic state of the air environment in production and auxiliary premises; control over the collection, temporary storage and removal of garbage, household and industrial waste; drinking water control; control of the sanitary and hygienic state of heating, ventilation, sewerage, water supply systems, lighting sources, including lighting efficiency; control of detergents and disinfectants, including their storage and correct preparation of solutions; control of compliance with the rules of personal hygiene, including laboratory tests of cleanliness of hands and sanitary clothing of personnel; staff training; control of the supply of cleaning equipment, disinfectants and detergents, the conditions for their storage, the availability of appropriate documents for their use; control of the effectiveness of works on deratization and disinfestation; control of the conditions of staff nutrition; control over the working conditions of personnel. Instrumental and laboratory studies during sanitary and hygienic control are carried out according to standardized or approved measurement procedures. The frequency of implementation of production control at the enterprise should ensure the release of high-quality and safe milk processing products. The frequency of control and its scope is established by each enterprise independently, based on the requirements of the legislation of the Republic of Kazakhstan and the criteria for establishing the frequency. Control, depending on the established frequency, is divided into normal, enhanced and weakened / facilitated. When drawing up a production control program, tests carried out by our own production laboratories and third-party accredited laboratories or centers are taken into account.

It is recommended to register the results of control in accordance with the procedure established at the enterprise. Records of the results of production control are allowed to be kept in electronic form or on paper in accordance with the forms developed and approved at the enterprise. The procedure for revising and (or) making changes to the production control program is established by the manufacturer. Updating the program (checking its compliance with the current regulatory framework) is recommended to be carried out at least once a year, making changes in case of organizational, technical, technological changes, changes in the methods and frequency of control or conditions for the sale of products.

Literature

1. Bogatova O.V., Dogareva N.G. Chemistry and Physics of Milk: Textbook. - Orenburg: GOU OSU, 2004 .-- 137 p.

2. Arsenyeva T.P. Dairy production technologist's guide. Technology and recipes. - SPb .: GIORD, 2003 .-- 184 p.

3. Merkulova N.G. Production control in the dairy industry. A practical guide/ N. G. Merkulova, M. Yu. Merkulov, I. Yu. Merkulov. - SPb .: Professiya, 2010 .-- 656 p.