Methodical issues of production optimization in the food industry (on the example of manufacture of dried fish sub-products)

One of the features of production's automation and informatization in the food industry is the need to comply with the ISO 22000 system standard and to develop in accordance with the generally accepted HACCP system methodology. When creating an information system that correlates to the business process functioning stages, the main attention is paid to optimizing the direct technological operations of the production process. The developed mathematical model of production optimization takes into account the technological peculiarities of the ambassador's operations and drying of a particular type of raw material.