APPLICATION OF THE DIAGRAM OF KAORU ISHIKAWA FOR QUALITY MANAGEMENT OF FOOD

In article one of the known instruments of quality management, Ishikawadiagram is considered. It represents a graphic way of research and definition of the most essential cause and effect interrelations between factors and consequences of the studied problem. In our work we used this method for identification of the factors promoting emergence of defect of firm cheese -the formation of cracks on its surface. Importance of this research is that damage of a crust of cheese can lead to product infection with harmful microorganisms, bringing it into unfitness. Having studied the main factors of production - raw materials, the production technology, a human factor, the equipment and the environment - we have come to a conclusion that high quality of production and lack of defects in it could be reached by continuous improvement of the monitoring system of quality at the enterprise and observance of requirements of normative documents imposed to food