A system for monitoring the safety and quality of salad production based on vegetables and fruits

Implementation of the HACCP system in food industry for production salad based on vegetables and fruits. Development a monitoring safety quality salads fruits restaurant according to system. For establishment system, certain studies were carried out, technology was analyzed, as well requirements its established, raw materials developed, sanitary hygienic condition effectiveness developed monitored. Critical control points established at stages material acceptance, intermediate storage materials, production. In course work, fruits, namely vitamin principles, developed. The organization production, salad, analyzed established. A all conditions, critical point ensure compliance with quarantine by personnel product Monitoring procedures defined measures, corrective actions, evaluated.