Quality control of fermented milk bio-products based on the HASSP principles

The results of researches of dangerous factors and critical control points in working out of the fermented milk bio-products enriched with root crops technology are submitted. The HASSP-plan is developed and the block diagram of the fermented milk production with HASSP-elements is made. The Critical Control Points, allowing operate quality and safety of the developed product at all phases production are allocated. The preventives measures of dangerous factors appearance are provided. The analysis of the corrective action is analyzed.