the product as an object of management and can not be universal for a wide range of
species, groups, assortment positions of the food products.
One of the peculiarities of the food quality management is that it, as a component
of the production management, is not limited only to the process of its production, but
also includes its commodity sales and preparation for consumption. One more feature
of the food quality management is that the quality is not constant and changes
throughout the life cycle, so it is only possible with a certain probability to predict it.
Considering the quality of a product, it should be noted that it is a hierarchical
system of properties in which the properties of each previous level are determined by
the simpler properties of the subsequent levels. Therefore, the change of a certain
property can be achieved by the guided influence on the corresponding properties of
the lower level of the hierarchy. A significant number of the product properties, the
complexity of their interconnections, is what determine the specifics of the quality
management.
The range of the products in the food market is constantly changing. This is due
to the globalization and the elimination of the technical barriers to trade, the
introduction of modern production technologies, the changes in consumer preferences
and dietary trends. In recent years Ukraine and the world have seen an increase in
demand for natural products that have a high degree of readiness for consumption or
culinary use, and at the same time retain their intrinsic qualities. Such requirements
correspond to frozen fruits and vegetables that for many decades have a steady demand.
Specific factors influence on the formation and preservation of the quality of the
fast frozen fruit and vegetable products: specific and varietal features of the raw
materials, degree of ripening, peculiarities of harvesting, conditions of transportation,
duration of storage of the raw materials, freezing technology, packaging methods,
storage conditions, transportation, sales of the frozen products and methods of the
preparation before consumption.
The above stipulates the need for a systematic analysis of all the factors when
making managerial decisions on the quality of the frozen fruit and vegetable products.
The purpose of our work was to develop methodological approaches to the
process of forming a quality management system for quick-frozen fruit and vegetable
products.
The quality management is an objective, logical process, which is inextricably
linked with the development of the society and is based on the analysis and integration
into a coherent set of factors of the formation of quality. The most common are the
following methodological approaches to management: systemic, process and
situational.
The systemic approach involves the construction of a complex model with the
definition of external and internal connections, which can be influenced and
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