• Laryso Mykolayivno, You have headed production laboratory last year. Will You, please, tell us about innovations of Your subdivision during this period?
• Improvements were embedded in many work courses of the laboratory. Particularly, training of laboratory assistants to raise the level of bacteriological analysis implementation was provided in order to enhance microbiological factors’ control.

I have delegated some authorities, regarding sanitation, from quality specialist (as well as sanitary requirements’ verification officer) to bacteriologists; quality specialist (as well as sanitary requirements’ verification officer) was assigned to professional development to Kyiv. Thus we have reached middle-chain interchange of production laboratory workers. Besides, laboratory assistants’ training had been carried out, and, according to certification commission’s results, 5 laboratory assistants were improved professional skills from second-class to third-class. It is worth to mention that youth is paid much attention: 14 laboratory assistants from Zhytomir college of service and design, which trains laboratory assistants ХБА, have passed practical training in production laboratory. Level of labor management was raised in the laboratory, thus 2 engineer positions and position of dosimetry supervisor were dismissed. Still, final production quality was not deteriorated, on the contrary, gratitude from all regions of Ukraine are coming constantly on the «hot line» for various kinds of products. Subdivision workers have studied special-purpose literature and carried out corresponding experiments to improve raw material analysis. It was due to necessity of control increase of our milk suppliers. As a result, raw material quality was improved by laboratory efforts, now it is purchased, using new choice approaches of milk suppliers.

• What kind of innovations or changes are You planning to realize the nearest future? What factors it is related?
• Following the subject of our milk suppliers, it is worth to note that control program in milk reception centers had been developed. Bonded laboratory assistant ХБА will drive weekly with milk tank driver on different routs and check inputs.
• In addition, we are waiting for help from computer department to implement statistical analysis methods of laboratory testing. We have already have ice cream HACCP plan, and, during this stage, are launching development of butter HACCP plan. Moreover, it is one of the core requirements of our new consumer – «Fozzy Group» company.
• Laryso Mykolayivno, the head of production laboratory is a very responsible position, problems are inevitable. How do You manage hardships that happen?
• Thank you for this interesting question. Though it may sound pretentious, yet it is my nature. I follow PDCA (Plan-Do-Check-Act), using my store of knowledge, experience and persistence. In other words, each task should be planned, than its performance should be checked and future improvements should be considered.
• The most difficult task today – is to follow modern market requirements and adapt its changes. What kind of qualities should have each product in order to be competitive?
• At present, all mass media take up information about GMO and food safety of our citizens. Our factory sent lots of production to test and get results in city sanitary-and-epidemiologic station (SES), regional SES, DE «Zhytomirstandardmetrology», DE «Kyivukrmetrteststandard» and regional vet laboratory. Summary: PSC «Zhytomir Butter Dairy» production contains no GMO and is safe for consumption. Future guarantee of this summary rests upon constant cooperation with suppliers. That is why, laboratory workers will make further audits to suppliers and invite them to factory for common projects, so that our product could remain competitive.
• Laryso Mykolayivno, how can You characterize operating system of laboratory production quality and safety control, and the way it is developed?
• The system of production quality and safety control – is a «From field to table» program that is provided with additional audits of laboratory assistants to milk acceptance assistants and suppliers to check fodder, cattle health, implementation of new milk tests, close cooperation with producers, monitoring of finished product and quick response to consumer demands.
• What is a present tendency of raw material factors? How, from Your point of view, may it develop?
• Due to hardships during macro crisis, the raw material quality from suppliers has deteriorated. That is why only combined efforts can influence the opposite change in general.
• Laryso Mykolayivno, at this moment mass media has enough discreditable information about ice cream value as a product, safety of its ingredients for consumers. How producers must act in this situation?
• Ice cream integral part had been and still is stabilizers. In our ice cream, stabilizers are phytogenous products that are made of different types of marine algae (extracts), carob beans and oil (monoglycerides). Fillers and glazes are also made of natural bases, that is why our consumer may feel safe, regarding his health.
• And, finally, what would You like to wish?
• Strong health, confidence in life, optimism, courage and energy for many years.