The relationship of organization Failure Modes and Effects Analysis with the safety quality for Supply Chain Risk Management

Abstract- Supply chain risk management (SCRM) is a key component of not only supply success but firm success as well. All Companies aim to achieve the highest level in quantity and quality of their products in the shortest time while preserving the safety of their workers and providing all appropriate conditions for them. Whereas many institutions spend a lot of money to implement international safety and quality standards in order to reach this goal, they continue to suffer from some failures on the level of worker safety and unstable product quality. The presence of the human factor necessarily means the possibility of errors, and these errors naturally have accumulations that may reach even the furthest point in the organization and this leads to an increased possibility of accidents and fluctuations in product quality and waste of time. In view of the common goals and similarities between the Failure Modes and Effects Analysis (FMEA) organization, supply chain risk management, and the effective pivotal role of the FMEA organization in extracting points of failure and errors at the FMEA organization and field levels. Linking them in a way that allows managers to explore errors in the least time possible to remedy its consequences. The relationship between the FMEA organization and product quality management aims to improve performance and improve product quality in the shortest possible time

OPTIMIZATION OF PRODUCTION PROCESSES IN THE MEAT PROCESSING INDUSTRY

The article deals with the problem of the irrational use of temporary resources in the production of meat products. Using the experience of rationalization and optimization of foreign (in particular Japanese) companies as a basis, the article proposes a way to improve the production system. Today, during a period of fierce competition in the market, enterprises that have the goal to adequately withstand changes in the situation and respond to market requirements in a timely manner need to re-examine their internal processes in order to optimize and accelerate. Based on research, various production optimization options are proposed. Optimization paths should be analyzed by a working group at a particular enterprise for rationality from a financial and technical point of view

Evaluation of contamination of poultry meat and semi-finished products with campylobacter bacteria

Purpose: The scope of the paper was the assessment of the contamination (or monitoring) of poultry meat and semi-finished products with Campylobacter ("from the retail network and farms" may be added), using the culture identification technique and the polymerase chain reaction method, as well as the evaluation of the antibiotic resistance of strains isolated from poultry meat and semi-finished products. Materials and Methods: The experimental part of the work was carried out on the basis of the Institute of Veterinary and Sanitary Expertise, Biological and Food Safety of the Moscow State Institute of Food Production and the Federal Publicly Funded Institution of Science "FIC of Nutrition and Biotechnology" at the Nutriicrobiome Biosafety and Analysis Laboratory. The GOST ISO 10272-1-2013 "microbiology of food and animal feeds. Methods for the detection and counting of Campylobacter spp., Part 1. Detection method" was used in the work performed to isolate and identify the Campylobacter spp., Pure growths were identified per totality of cultural, morphological, and biochemical signs confirming the belonging of the isolated cultures to the bacteria of the Campylobacter genus. The belonging of Campylobacter spp., isolated cultures was also determined by polymerase chain reaction (PCR) with electrophoretic detection of amplification products in an agarose gel. The sensitivity to antibiotics was determined according to the clinical guidelines "determination of the sensitivity of microorganisms to antimicrobial agents" (IACMAC, 2014) by disc diffusion method using standard discs. Results: It was established that out of the 28 samples of poultry meat and semi-finished products, Campylobacter bacteria were found in 4 samples of the half-finished product "drumette" in the weights of 10 and 1.0 g. Conclusions: The results of the PCR analysis confirmed the belonging of the isolated cultures to Campylobacter Jejuni species. In turn, the PCR is a faster method than the culture technique and allows giving a definitive answer within a few hours

IMPLEMENTATION OF ISO 9000 STANDARDS AT THE ENTERPRISE

The article discusses the level of quality of products or services as a reliable indicator of the general condition of any organization. One of the most effective ways to solve the problem of quality is associated with the application of international standards of the ISO 9000 series. There are no special requirements that take into account the specifics of enterprises in the ISO 9000 standards, and they can be applied to any organization. If, until recently, the introduction of these standards served as an advertisement for the organization, now the absence of a quality system built in accordance with the ISO 9000 standards is considered, rather, as anti-advertising. In fact, if you turn to companies that have achieved the best results and have implemented the ISO 9000 series standard, then they occupy a leading position in the field of quality. This article describes the quality management system in enterprises and public institutions. The following methods were used: analysis of literary sources, collection and analysis of data on the implementation of a series of ISO 9000 standards in enterprises

The new approach in an estimation of some parameters of safety of pork transgenic origins

For the first time the new system of a toxicological estimation of safety of pork and products of its processing on a new kind the test-organisms - quail, incubatory quail eggs, and also with use traditional the test-organisms - rats and infusorians Tetrahymena pyriformis for estimation GMI in view of the remote consequences is offered

Evaluation of contamination of poultry meat and semi-finished products with campylobacter bacteria

Purpose: The scope of the paper was the assessment of the contamination (or monitoring) of poultry meat and semi-finished products with Campylobacter ("from the retail network and farms" may be added), using the culture identification technique and the polymerase chain reaction method, as well as the evaluation of the antibiotic resistance of strains isolated from poultry meat and semi-finished products. Materials and Methods: The experimental part of the work was carried out on the basis of the Institute of Veterinary and Sanitary Expertise, Biological and Food Safety of the Moscow State Institute of Food Production and the Federal Publicly Funded Institution of Science "FIC of Nutrition and Biotechnology" at the Nutriicrobiome Biosafety and Analysis Laboratory. The GOST ISO 10272-1-2013 "microbiology of food and animal feeds. Methods for the detection and counting of Campylobacter spp., Part 1. Detection method" was used in the work performed to isolate and identify the Campylobacter spp., Pure growths were identified per totality of cultural, morphological, and biochemical signs confirming the belonging of the isolated cultures to the bacteria of the Campylobacter genus. The belonging of Campylobacter spp., isolated cultures was also determined by polymerase chain reaction (PCR) with electrophoretic detection of amplification products in an agarose gel. The sensitivity to antibiotics was determined according to the clinical guidelines "determination of the sensitivity of microorganisms to antimicrobial agents" (IACMAC, 2014) by disc diffusion method using standard discs. Results: It was established that out of the 28 samples of poultry meat and semi-finished products, Campylobacter bacteria were found in 4 samples of the half-finished product "drumette" in the weights of 10 and 1.0 g. Conclusions: The results of the PCR analysis confirmed the belonging of the isolated cultures to Campylobacter Jejuni species. In turn, the PCR is a faster method than the culture technique and allows giving a definitive answer within a few hours

INNOVATIVE TECHNOLOGIES OF THE AGRO-INDUSTRIAL COMPLEX IN THE FIELD OF CROP PRODUCTION

The article discusses the basic concepts of the development of national standardization, which carry out the development of innovations in the agricultural sector; the impact of major innovations in crop production and the results in crop production and plant protection. It also presents the characteristics and baking properties of a new wheat variety «Alekseevich», bred in the Krasnodar Territory in 2015. The purpose of introducing innovations in the agro-industrial complex is the improvement of agro-industrial production, and as a result, an increase in the economic efficiency of agricultural production. In modern conditions, the relevance of the organization of scientific, technical and innovation activities with a focus on regional specifics has increased, as well as the need to develop theoretical and practical provisions for evaluating scientific and technical achievements in the agro-industrial sector

ASSESSMENT OF MILK AS A WAY OF COMBATING COUNTERFEITS IN COMMERCIAL NETWORKS

The article discusses the main types of falsification of milk, as well as mechanisms to ensure the quality of dairy products in the process of storage and sale in the retail network «Azbuka Vkusa» on the basis of the examination of the quality of two samples. The relevance of the task is largely determined by its social importance, which provides for the production of safe food for health. The mechanism for ensuring the quality of agricultural products, in particular milk, does not fully meet modern requirements and does not guarantee production with a high level of consumer properties

Management of safety and quality of milk on the principles of HACCP

Milk, being a human food product, must be stored in safe area. The quality of raw milk may be increased by introducing in farms of achievements of EU Tacis Project FD RUS 9704 «Improving Quality Control of Selected Food Products». The product is raw milk supplied to processing plant. It should conform to GOST 52054-2003 and processor's requirements. This HACCP plan reviews existing milking practice, hygiene, animal husbandry and milk storage and based on Good Manufacturing Practice. Hazards will be divided into the following groups: physical, microbiological and chemical, product safety will also be considered