The object of research: specific differences in the functioning of HACCP groups of catering units of preschool educational institutions, which determine the potential directions of training the personnel of such groups. Investigated problem: training activities for HACCP teams and conformity assessment are guided by the practice of voluntary implementation and certification of food safety management systems. Although the introduction of permanent procedures based on the principles of the HACCP system at the facilities is a mandatory requirement, the current legislation does not provide for the certification of such procedures. Therefore, the adopted schemes for training specialists for food safety management systems require revision in order to harmonize with the national specifics of the implementation of HACCP procedures in the catering units of preschool education institutions. Main scientific results: conclusions are drawn that can help maximize the success of the preparation of the HACCP group members for the catering units of preschool educational institutions: Training of personnel for HACCP groups can be carried out by obtaining formal education with the help of existing educational programs after the implementation of appropriate educational components into them. When developing educational components for training potential participants in HACCP groups, it is advisable to take into account that at least one participant must have more relevant competencies than is customary in the practice of creating HACCP groups at large and medium capacities. The expected learning outcomes of the HACCP team members should provide opportunities for younger HACCP team members to feel confident that they are not “challenging their older colleagues” but providing valid explanations and evidence. The field of practical application of the research results: the results obtained give an idea of the peculiarities of the functioning of the HACCP groups of the catering units of preschool education institutions. The established circumstances made it possible to identify the specific features of personnel training for participation in the HACCP group. Such information is useful for officials who make a decision to create a HACCP group in the catering unit of a preschool education institution, recruit it and develop a training program for its participants. Innovative technological product: approaches to the development of educational components of educational programs for training personnel of HACCP groups for the catering units of preschool education institutions, taking into account the investigated features of the functioning of such groups. Scope of application of the innovative technological product: the established potential directions and restrictions in the training of personnel for participation in the HACCP group are relevant, understandable and aimed at officials who make the decision to create a HACCP group for the catering units of preschool education institutions, its staffing and the development of a training program for participants in this group.

Исследованы составы исходных и отработанных технологических растворов производства радиоэлектронной аппаратуры. Разработаны и внедрены ресурсосберегающие технологии: травления печатных плат меднохлоридными растворами с использованием противотоком отработанных промывных растворов и утилизацией отработанных травильных растворов в производстве фунгицидов на основе хлорокиси меди; регенерации галогенорганических растворителей. Внедрение этих технологий позволяет предотвратить загрязнение окружающей среды токсичными соединениями меди (ПДК меди в рыбохозяйственных водоѐмах 0,01 мг/дм 3) и галогенорганическими растворителями Ключевые слова: радиоэлектронная аппаратура, травильные растворы, хлорокись меди, галогенорганические растворители, регенерация, утилизация

The necessity of developing new energy-saving technologies for integrated deep processing of fish raw materials is substantiated. The results of a study of functional technological indicators of fish minced systems using protein supplements based on salmon skin are presented. Rational parameters of drying fish raw materials are determined, which allow to maintain its high nutritional and biological value. The technology of fish snacks based on dried fish raw materials using a protein supplement from salmon skin has been developed. Object of research: development of a technology for the production of fish snacks with protein supplement. Investigated problem: obtaining an affordable food product with an increased amount of protein. The main scientific results: possible ranges of the concentration of protein supplements in the technological process are identified and the parameters of the production process are determined. It is shown that increasing the concentration of protein supplements reduces the duration of the sublimation process for the production of fish snacks. In particular, increasing the concentration of protein supplements to 15 % makes it possible to increase the amount of mineral and protein substances. Scope of practical use of the research results: food industry enterprises specializing in the processing of fish raw materials. Innovative technological product: the technology for the production of fish snacks enriched with protein raw materials can prevent the development of peritonitis and chronic exacerbations in patients with the gastrointestinal tract. Scope of the innovative technological product: fish processing complex in the field of food production, clinical practice of using fish snacks for the prevention of chronic diseases of the gastrointestinal tract.