RISK ANALYSIS BASED ON THE HACCP SYSTEM AT FOOD INDUSTRY ENTERPRISES

In this article, the creation of a working group based on the NASSR system in food enterprises, the creation of a list of all dangerous factors (physical, chemical, biological) based on the analysis of product characteristics, components, raw materials, actions produced at each stage of the production process, each documenting the source or cause of a hazard and developing countermeasures to prevent it is highlighted.