Abstract
Current trends in food production are lead to develop modern methods and control facilities, which help to improve quality of products. Control is the element of quality management system, it acts during the whole life cycle and provides customer satisfaction. Quality improvement is one of the most important principle management systems. Through organizational system of entrance, operational and acceptance control of food production, could be follow the results of improvement ready-made products quality indicators. System of providing the qualities largely variable. It depends on: quality and raw materials stability, staff and packaging; robustness conditions of equipment work; efficiency of measuring methods; maintenance required parameters of the working environment. The process of control raw materials quality, stuff and ready-made products includes next processes: measurement, monitoring, corrections and corrective actions. Measurements can be provided by off-line, when implementing manual acquisition samplings and transferring it to the laboratory for measurement and on-line mode when auto-sampling and measurement. Monitoring of the measurement results, which was performed with the use of checklists, provides the ability to track trends in monitored parameters change, identify the transition points of process in an unresponsive state and record the moments of going beyond allowance. Corrections are applied for the isolation of nonconforming product, when finding process in an unresponsive state, and corrective actions make it possible to identify the cause of the discrepancy. The article analyzes the sources of variation during the entrance, operational and acceptance control of raw materials, semi-finished and finished products, given the possibility of applying statistical methods to improve the accuracy and reproducibility of test results.

Abstract
It is impossible to talk about achieving food security when the consumer market is filled with imported food, and domestic enterprises become unstable due to the lack of raw materials for production or fierce competition in the marketing of products. In order to ensure food security of the country requires the support and development of own production of food raw materials and food products, reduction of their import. Food security of the Russian Federation considered to be met if the annual production of essential foodstuffs in the Russian Federation is not less than 80 percent of the annual demand of the population in these types of foods, and in some cases even 95?%. Based on the study of the fundamental provisions of economic theory in the study were chosen scientific approaches to ensure food security: the dialectical, systemic, strategic, materialist, information and combined approaches. Justified by the following fundamental principles of food security: a stable regulatory framework, the dynamism, continuity, proportionality, consistency, innovation, quality and security. Signs of food security is "security period", the structure of food, quantitative assessment of various types of food, the degree of availability of domestic foodstuffs. Consider a system of conditions and factors affecting the level of food security. Tendencies of a negative character, greatly reducing the economic potential of the country and detrimental to the food security of Russia. Presents the main evaluation criteria of food security of the Russian Federation. Currently, food security is ensured for grain by 142?%, vegetable oil by 146?%, potatoes by 99?%, sugar 95?%, vegetables of the open type at 88?%. There are problems in the areas of the dairy industry and the production of fruits and vegetables both fresh and processed. Negative role is also influenced by climatic conditions, technical equipment. The Russian leadership aimed at implementing food policy based on import substitution.

Abstract
Currently organoleptic control raw materials quality, staff, semi-finished products and ready-made products is one of the most important parts in the food production process. By its accuracy, reliability and reproducibility of the sensory evaluation, with proper organization of its approaching physical-chemical methods, and in some cases is the only possible way because the same results, such as consumer perception of the organoleptic characteristics of the product, cannot be reproduced by other methods. In the article are listed structural elements of organoleptic test of food. It is described the requirement to laboratory of organoleptic test, which includes: rooms for testing, preparing the samples, discussions of the results sensory evaluation. The questions of selection, testing sensory sensitivity and training selected assessors, that compose the core of testing committee of food enterprise, described in detail. It is notes that qualification of sensory experts presupposes the existence of: elevated values of sensory characteristics, the recognition threshold and differential threshold; long-term sensory memory, a lot of experience in the field of organoleptic evaluation, knowledge and skills of application of discriminant and descriptive methods using different scales; the ability to describe and remember sensory characteristics, as well as the identification of descriptors. Monitoring of the professional competence of selected test and sensory experts is one of the most important elements in the work of the tasting commissions of food enterprises.The results of organoleptic test are variable to a greater extent compared with the physical-chemical, as in this kind of measurement subjective opinion taster is a key element. Sensometric science, using the theory of mathematical statistics, has developed a variety methods and techniques, which help to improve the accuracy, reliability and repeatability of organoleptic measurements. Sensory tests are important in customer relationship methodology oriented design food products, especially in the development of a new batch of the product to ensure the quality of raw materials and supplies and the control ready-made products.

Abstract
Approaches to the control of food safety and quality are given in the article. The following three approaches are revised: state scientific approach, HACCP system and industrial approach. The state scientific approach peculiar to social non-market (USSR) practically removed counterfeit products in the domestic market of the country. To the contrary, the industrial approach typical to the economy of post-Soviet countries cannot get through counterfeit that flooded the markets. HACCP system with its transparent methodology, traceability of all raw material processing stages and the end-product movement is stuck upcoming to the industry and if comes to the production site is formalistic. One of the reasons is the weakness of contacts between science and industry. Hazard probability and determination of critical control points in industries shall be evaluated as follows from the very thoughtful analysis of the production process in the frame of scientific researches and Research and Advanced Development. It is especially of current interest when changing stabilization systems and raw material from one kind to another, using energy depositions during processing, etc. Examples of the required safety and quality achievement for culinary and canned food products as a result of scientific researches are given in the article. Thus state scientific approach in combination with HACCP is the most efficient among the examined approaches.

Abstract
Good nutrition in childhood and adolescence is a necessary condition for the formation and preservation of children's and adolescents' health. The Russian market's saturation with high quality foods of domestic production for children and adolescents is not good enough and the improvement requires systematic work of a large number of the State structures and public associations. In conditions of budget deficit, there is a real effective mechanism to encourage manufacturers for increasing production of quality children foods. It is as widely as possible informing consumers about the quality and functional properties of domestic foods for healthy diet to enhance consumption of them. With this purpose it is necessary to expand the Contests of quality of foods within all regions of the Russian Federation, to withdraw the competition from the category of a single event to the all-Russian movement level. Proposed a new concept of conducting quality contests. Create a three-tier management system, consisting of a Tasting Committee, Bid evaluation Committee and the Supervisory Board; two steps for the application company (submission of evidence of compliance with the contest requirements and selection criteria in electronic form and, upon receipt of a positive qualification, the subsequent delegation of samples of similar products to the Tasting Commission) confirmation of the declared characteristics by means physical and chemical trials. It is anticipated that this approach allows: - to ensure transparency of tender procedures; to minimize participation expenses in the competition for enterprises due to the free electronic selection; to obtain reliable results of randomized trials of physical and chemical characteristics of the presented products; to conduct objective evaluation of mass consumption foods with a "green label", the quality of which is subject to only Voluntary Declaration; - to form a "feedback" through the creation of a system of regional representatives of the Supervisory Board; to separate the functions of the Initiator of the contest, the contest Operator and Tester; to attract traders through the formation of the Commission on the basis of trade and public catering representatives. Event model which is based on a combination of social movement, scientific thought and modern approaches of training for real production, can be a practical tool to encourage manufacturers for increasing production of quality foods, including food for children, in the Russian Federation.

Abstract
The urgency lies in the process of innovation, which should take place in several interrelated stages. Accordingly, the focus proposed by the authors, is presented as a sequence of actions, consisting of determining the stage as the definition of the enterprise as a system; identification of factors affecting the enterprise (system); the level of influence of the factors that can influence the development of the enterprise; definition of quality options received. Objective: To identify the main criteria for the application of methods for determining the competitiveness of the management of organizational innovation in the food industry. Using the method of expert evaluations, determined the weight value under consideration of the causes and set the level of the indicator, able to influence the development of the enterprise. Analyzing the indicator level low enough to be seen its value, thus confirmed the reasons for the negative impact on the development of the food industry. That points to the need to implement it in the organizational innovation of the enterprise. Thus the determined quality of the options provided by a company, which includes the definition of the enterprise as a system, identifies the causes that affect the company and assess the quality of the received options, allows you to set point of crisis. These dots appear at various stages of the enterprise life cycle and require an immediate decision on the introduction of innovations in the production, management, organizational processes. The authors believe that the basis of the organization can be organized to develop methods for the efficiency factor that is the main result to introduce organizational innovations. This will allow the company to be the controlling element, functional features of which is the organization of work and effective interaction of all departments for the management, the adoption of the financial and economic decision-making, enforcement of obligations of the enterprise, as well as providing businesses with qualified personnel, law compliance in the enterprise, the regulation of social and economic relations.

Abstract
The article is devoted to the study of the influence of process parameters for the production of pear snacks with the addition of grape extract secondary raw materials on the chemical composition and antioxidant activity of the resulting product. This paper describes the selection of the most optimum conditions for production of high quality, competitive product with the highest antioxidants activity. The object of the study were temperature, time of exposure of pear slices in the extract, drying process. During the thermal drying method snacks at the initial stage of the drying process proceeds very efficiently. However, as dehydration of the product and the associated reduction of heat and massoperenosa characteristics, an increasing share of thermal energy flows in the depths of the dried products. The intensity of the process increases, drying time increases, results in local overheating of the product, which affects the quality of the finished snacks. When drying fruit raw materials of particular importance are the redox processes. The enzymes catalyzing the oxidation of polyphenols, amines and certain amino acids, betray raw dark coloration. This fact is a negative factor characteristics of consumer properties of the final product. Therefore, an important step in the production of pear snacks is the selection of the optimal drying process. To obtain the final product - pear snacks were investigated three way drying: convective drying method at 70 °C infrared drying method at 70 °C, freeze-drying method. Analysis on the content of total amount of phenolic compounds the content of Gallic acid, flavonoids and tannins content of catechin, anthocyanin content cyanidin-3?glycoside, antiradical capacity using the free radical DPPH method (2,2?diphenyl-1?picrylhydrazyl), antioxidative activity by the method of ABTS (2,2'-settlement Azino-bis (3?ethylbenzothiazoline-6?sulfonic acid), which restores the force by the method of FRAP (ferric reducing antioxidant power), antioxidant activity in linoleic acid system. A considerable number of methods to assess antioxidant activity of compounds classified by the method of registration parameters to determine antioxidant activity, including quantitatively.