Впровадження методу FMEA в документованих процедурах системи HACCP на підприємстві з виробництва шоколаду

Abstract

This work is devoted to the possibility of applying the Failure Mode and Effects Analysis (FMEA) method to improve documented procedures in the Hazard Analysis and Critical Control Points (HACCP) system at a chocolate production enterprise. The relevance of the study is due to the need to increase the efficiency of food safety risk management, in particular through an in-depth analysis of potential process defects and documented procedures. The implementation of risk-based approaches is a requirement of modern standards in the field of food safety, in particular ISO 22000:2019 Food Safety Management Systems. Requirements for any organization in the food chain, which enhances the importance of using analytical tools such as FMEA within HACCP system.