Abstract
The article presents a methodological approach to the implementation of the HACCP (Hazard Analysis and Critical Control Points) system in small enterprises of the dairy industry, aimed at improving product safety and quality. The authors analyzed in detail the main stages of the system's implementation, including the identification of critical control points (CCP) and production risk management at the stage of primary milk processing, which determine the quality of the final product. Special attention is paid to the analysis of biological, chemical and physical risks specific to milk production.Special attention was paid to the practical implementation of the system, taking into account the requirements of the technical regulations of the Eurasian Economic Union (EAEU TR 033/2013); the provisions of the national regulatory framework of the Republic of Kazakhstan. Algorithms for the development of preventive measures and corrective actions are proposed, as well as methods for checking and verifying the system.The study contains specific recommendations for optimizing the workflow and adapting the principles of HACCP for small production facilities, including employee training. Practical examples of the system at Kazakhstani enterprises are given, confirming its effectiveness. The results of the work are of particular practical value for dairy processing enterprises striving to meet international quality standards with limited resources.