Managing the quality and safety of meat loaf on the basis of HACCP principles

The article is devoted to the development of Hazard Analysis and Critical Control Point plan in the process of meat loaf production. The article reveals the essence and benefits of using a quality management system based on HACCP principles. The author gives a detailed description of the product and the production process flow diagram; carries out a detailed analysis of the hazards in the production of meat loaf with the use of protein-based semi-products; identifies critical control points in the process of its production.