Improvement of quality control in enterprises baking industry

In the conditions of integration of Ukraine with world economic communities questions of perfection
of quality of products on the enterprises of food industry, including enterprises of bakery industry,
examined as a decision condition of height of competitiveness of products on internal markets. The
competitiveness of bakery products depends on providing and realization of efficiency of intentions of
commodity producers. The necessity of upgrading of products is dictated by not only the necessities
of height of competitiveness in expectant of considerable liberalization of economic relations but also
height of requirements of national consumer to the level of quality of life of population, by the height of
competition between home producers.
Quality of products comes forward the integral index of level of development of potential of country
on the whole, maintenance of image of the state as an influential participant of business and economic
relations. Questions of improvement of the system controls quality of products, directly related to the
problem of necessity of suggestions of directions, that would influence to improve functioning of the
system of quality, from what in turn and hangs quality of producible products. Researches of activity
of enterprises of bakery industry, have shown, that basic by directions increases of functioning of the
system controls quality of products is improvements of control constituents because of algorithm
realization of statistical of for reception control on alternative chill, with the purpose of removal of
reasons of production of off–grade goods.