Using quality management system features to supervise manufacturing functional dairy products

The purpose of the study is to implement the provision of production control of the technological process of functional dairy products using a full-fledged QMS of the enterprise. The objective of the study is to show the advantages of introducing a full-fledged QMS in comparison with the implementation and maintenance of HACCP procedures in accordance with the requirements of TR CU 021/2011. Based on the analysis of the existing practices of building food security systems on the principles of HACCP, in accordance with TR CU 021/2011, GOST 51705.1-2001, ISO 22000-2018, a priori the best option to fulfil the above requirements is the introduction of a full-fledged quality management system (QMS), which provides the necessary degree of personnel involvement to ensure the quality of the production process. An indirect result of the work of such a system is a consistently high quality of products. A number of disadvantages of the lack of consistency and resources are shown when implementing the requirements of both TR CU 021/2011 and ISO 22000-2018 instead of a full-fledged QMS. Also, recommendations are given on how to work at the initial stages of QMS implementation - when drawing up the HACCP Plan and the Production Control Program (PPK). The determining role of the system filling of these documents in the successful implementation of the QMS is shown. The study suggests some specific techniques for maintaining documents provided for by the QMS, and instructions on how to implement such techniques that ensure effective involvement of personnel. It has been proven that the introduction of a full-fledged QMS at dairy enterprises in the production of functional products is the most complete solution that ensures the preservation of quality throughout all stages of the product life cycle.