Товарлар кимёси ва халқ табобати Volume 1 Issue 6 (2022) · pp. 18-110

ISSUES OF DEVELOPING A FOOD SAFETY MONITORING SYSTEM TO PREVENT THE CREATION OF NON-STANDARD TYPES OF PRODUCTS

Ismoilov, Bobir Kh., Khamrokulov, Gofurjon Kh.

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Abstract

Based on the analysis of hazards and critical control points, studies were carried out to identify risk factors in raw materials, wine and its production technology, risk analysis, the creation of critical control points to manage unacceptable risks in order to ensure the quality and safety of products in wineries. Based on the results obtained, a monitoring system was developed to prevent the production of non-standard products.

Анализ опасностей и критические контрольные точки (HACCP)опасностьнеисправностьоценка рисковкритические контрольные точки (ККТ)Hazard analysis and critical control points (HACCP)hazardfaultrisk assessmentcritical control points (CCP)

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Cite

APA 7 
Ismoilov, Bobir Kh. & Khamrokulov, Gofurjon Kh. (2022). ISSUES OF DEVELOPING A FOOD SAFETY MONITORING SYSTEM TO PREVENT THE CREATION OF NON-STANDARD TYPES OF PRODUCTS. Товарлар кимёси ва халқ табобати, 1(6), 18-110.
GOST R 7.0.5 
Ismoilov, Bobir Kh., Khamrokulov, Gofurjon Kh. ISSUES OF DEVELOPING A FOOD SAFETY MONITORING SYSTEM TO PREVENT THE CREATION OF NON-STANDARD TYPES OF PRODUCTS // Товарлар кимёси ва халқ табобати. 2022. Т. 1. № 6. С. 18-110.
BibTeX 
@article{kh.2022,
  author  = {Ismoilov, Bobir Kh. and Khamrokulov, Gofurjon Kh.},
  title   = {ISSUES OF DEVELOPING A FOOD SAFETY MONITORING SYSTEM TO PREVENT THE CREATION OF NON-STANDARD TYPES OF PRODUCTS},
  journal = {Товарлар кимёси ва халқ табобати},
  year    = {2022},
  volume  = {1},
  number  = {6},
  pages   = {18-110}
}
RIS 
TY  - JOUR
AU  - Ismoilov, Bobir Kh.
AU  - Khamrokulov, Gofurjon Kh.
TI  - ISSUES OF DEVELOPING A FOOD SAFETY MONITORING SYSTEM TO PREVENT THE CREATION OF NON-STANDARD TYPES OF PRODUCTS
JO  - Товарлар кимёси ва халқ табобати
PY  - 2022
VL  - 1
IS  - 6
SP  - 18
EP  - 110
ER  -