scholarly journals Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value

2021 ◽  
pp. 19-26
Author(s):  
Saniya Ibraimova ◽  
Raushangul Uazhanova ◽  
Ayana Serikbaeva ◽  
Maryna Mardar
Keyword(s):  
Nutritional Value ◽  
Safety Management ◽  
Marketing Research ◽  
International Standards ◽  
Biologically Active ◽  
Bakery Products ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Haccp System ◽  
Bread Production

In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used. Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store shelves. Juniper (Juniperucommunis L) is one of the traditional crops growing in Kazakhstan and characterized by a high content of biologically active substances. In this regard, 3 % of crushed juniper fruits were added to the bread recipe. In the course of research, a HACCP plan was developed for a new type of bread with increased nutritional value with the inclusion of juniper. As a result of the analysis of the bread production process, hazardous factors were identified and safety management measures were determined. Three critical control points were identified – during preparation (cleaning and grinding) of juniper fruits, during dough fermentation, and during storage of finished products. Once risk factors were identified, critical limits were identified, a monitoring procedure was established, and corrective actions were developed. The developed HACCP plan was tested at an enterprise for the production of bakery products, which led to an increase in the safety of products, and, accordingly, to an increase in its competitiveness in the consumer market of Kazakhstan.

scholarly journals Food Safety Management in Ukraine in the Context of the International Standard ISO 22000:2005

2019 ◽  
Vol 8 (2S9) ◽  
pp. 187-190
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
International Standards ◽  
Control Measures ◽  
Control Points ◽  
Safety Standards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety Standards

The article examines the features of the Hazard Analysis and Critical Control Points (HACCP) system as a factor in food safety. The principles of HACCP, formulated in the ISO 22000: 2005 standard, in the Alimentations Commission Codex are compared, as well as in accordance with the Ukrainian regulatory document "Requirements for the development of food safety standards", approved by the Order of the Ministry of Health of Ukraine on October 1, 2012 No. 590. The comparison is carried out in order to establish the compliance of the Ukrainian HACCP system with the international rules, in particular the ISO 22000: 2005 standard. Shown, that the principles of the Ukrainian HACCP system generally comply with international standards, in particular ISO 22000: 2005. This means that the legislation of Ukraine guarantees that, in compliance with it, food products originating from Ukraine comply with international requirements for the control of its manufacture. The guarantee of this is the system of control measures that are provided for by the laws of Ukraine regarding compliance with the requirements of the HACCP system.

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

PRACTICAL SOLUTIONS FOR IMPLEMENTATION ON ENTERPRISES OF THE FOOD INDUSTRY OF THE SYSTEM FOOD SAFETY MANAGEMENT

2020 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ ◽  
Е.Ю. ЛИТВИНЕНКО
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Preventive Measures ◽  
Safety Management ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Confectionery Products

Рассмотрен опыт внедрения системы менеджмента безопасности пищевой продукции на ОАО Кондитерский комбинат «Кубань». Установлены физические, химические и микробиологические факторы, снижающие безопасность продукции, производимой на ОАО Кондитерский комбинат «Кубань», – мучных кондитерских изделий и продукции цеха шоколадного производства. Перечислены разработанные и внедренные на комбинате пререквизитные программы для предупреждения опасности загрязнения продукции. Установлено, что внедрение превентивных мер позволило: поэтапно сократить количество критических контрольных точек на комбинате с 88 до 4, обеспечить отсутствие рекламации по качеству и безопасности выпускаемой продукции от контролирующих органов, снизить в 2019 г количество претензий от потребителей на 10%. по сравнению с 2018 г. The experience of implementing the food safety management system at OJSC Kuban Confectionery plant is shown. Physical, chemical and microbiological factors that reduce the safety of products produced at the Kuban Confectionery plant-flour confectionery products and products of the chocolate production workshop, have been established. Preliminary programs developed and implemented at the plant to prevent the risk of contamination of products are listed. It was found that the introduction of preventive measures allowed: to gradually reduce the number of critical control points at the plant from 88 to 4, to ensure that there are no complaints about the quality and safety of products from regulatory authorities, to reduce by 10% in 2019 the number of claims from consumers compared to 2018.

Integrated Approach Across Prerequisite Programmes and Actions Based on the HACCP Principles A

2018 ◽  
Vol 74 (1) ◽  
pp. 6051-2018
Author(s):  
AGNIESZKA JACKOWSKA-TRACZ ◽  
MICHAŁ TRACZ ◽  
KRZYSZTOF ANUSZ
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Integrated Approach ◽  
Control Points ◽  
Underlying Assumption ◽  
Critical Control Points ◽  
Official Control ◽  
Private Standards ◽  
Haccp System ◽  
Medium Risk

Food business operators are required to implement and maintain a system based on the HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to a wrong assumption that food companies do not necessarily have to, but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of CCPs. It is impossible to identify critical control points in all enterprises. In certain food businesses, there are exclusively medium-risk or low-risk hazards that may be controlled with OPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer's efforts to prevent or eliminate hazards, or to reduce them to acceptable levels is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles..

INTRODUCTION OF QUALITY AND PRODUCT SAFETY MANAGEMENT SYSTEM IN THE PRODUCTION OF FLOUR CULINARY PRODUCTS

2021 ◽  
Author(s):  
В.М. ТИУНОВ ◽  
А.В. АРИСОВ ◽  
А.В. ВЯТКИН
Keyword(s):  
Management System ◽  
Safety Management ◽  
Product Safety ◽  
Soy Flour ◽  
Quality And Safety ◽  
Organoleptic Evaluation ◽  
Safety Management System ◽  
Critical Control Points ◽  
The Stability

Система менеджмента качества и безопасности продукции обеспечивает стабильность качественных характеристик вырабатываемой продукции, в том числе показателей безопасности и качества. Качество и безопасность продукции, которые обеспечиваются на всех этапах ее производства, являются важными показателями эффективности системы менеджмента предприятия. В целях повышения качества мучных кулинарных изделий проанализированы критические контрольные точки технологического процесса производства этой продукции и даны рекомендации по снижению рисков. Для апробации предложенной системы менеджмента качества и безопасности продукции были изготовлены образцы мучных кулинарных изделий, а именно блинов, выпеченных из смесей муки рисовой и кукурузной, рисовой и соевой, рисовой и амарантовой взамен пшеничной высшего сорта. Выбор этих видов муки в качестве замены пшеничной муки обусловлен высоким содержанием в них пищевых волокон, витаминов и минеральных веществ, что позволяет повысить потребительские характеристики продукции. Результаты органолептической оценки и исследования физико-химических показателей выпеченных мучных кулинарных изделий свидетельствуют, что все показатели безопасности и качества мучных кулинарных изделий соответствуют требованиям ГОСТ 31986–2012. The product quality and safety management system ensures the stability of the quality characteristics of the products produced, including safety and quality indicators. The quality and safety of products, which are ensured at all stages of its production, are important indicators of the effectiveness of the enterprise's management system. In order to improve the quality of flour culinary products, the critical control points of the technological process of production of these products are analyzed and recommendations for reducing risks are given. To test the proposed quality and product safety management system, samples of flour culinary products were made, namely pancakes baked from mixtures of rice and corn flour, rice and soy flour, rice and amaranth instead of wheat of the highest grade. The choice of these types of flour as a substitute for wheat flour is due to the high content of dietary fibers, vitamins and minerals in them, which makes it possible to increase the consumer characteristics of products. The results of organoleptic evaluation and research of physical and chemical parameters of baked flour culinary products indicate that all indicators of safety and quality of flour culinary products comply with the requirements of GOST 31986–2012.

DEVELOPMENT OF HACCP SYSTEM FOR PRODUCTION FLOUR MIXES BASED ON QUINOA FOR GLUTEN-FREE FOOD PRODUCTS

2018 ◽  
Author(s):  
Т.В. ЩЕКОЛДИНА ◽  
П.И. КУДИНОВ ◽  
О.Л. ВЕРШИНИНА ◽  
А.Г. ХРИСТЕНКО
Keyword(s):  
Safety Management ◽  
Free Food ◽  
Raw Material ◽  
System Control ◽  
Gluten Free ◽  
Chemical Factor ◽  
Free Products ◽  
Critical Control Points ◽  
Haccp System ◽  
Production Stages

Обоснована актуальность расширения ассортимента отечественных безглютеновых продуктов. В качестве основного сырья предложена культура квиноа, отличающаяся отсутствием глютена и высоким содержанием основных пищевых веществ. Разработана система ХАССП, включающая системный контроль критических точек и управление безопасностью по всей технологической линии производства, хранения и транспортирования безглютеновых смесей (БС). Представлена характеристика БС, перечень основного технологического оборудования и схема производства БС. Определены контрольные параметры на каждой стадии производства БС. Обоснованы потенциальные опасности, контролирующие и предупреждающие действия по компонентам и процессам производства БС. Основной потенциальной опасности – химическому фактору – глютену присвоен выделенный аллергенный профиль. Проведен анализ рисков и определены критические контрольные точки для компонентов смеси и стадий производства. Составлен рабочий лист ХАССП. The urgency of expanding the assortment of domestic gluten-free products for people suffering from celiac disease is substantiated. The quinoa culture, which is distinguished by the absence of gluten and a high content of basic nutrients, is proposed as the main raw material. A HACCP system was developed, including system control of all critical points and safety management on the entire production line for the production, storage and transportation of gluten-free mixtures. A characteristic of gluten-free mixtures, a list of basic technological equipment and a scheme for their production are presented. The control parameters at each stage of production of gluten-free mixtures are determined and the potential hazards that control and prevent actions on the components and processes of their production are grounded. The main potential danger – the chemical factor – gluten is assigned a dedicated allergen profile. A risk analysis was performed and critical control points for the components of the mixture and production stages were determined. A HACCP work sheet was compiled.

Development of a Food Safety Management System Based in the Production of Functional Drinks

2021 ◽  
pp. 7-11
Author(s):  
Елена Юрьевна Титоренко ◽  
Евгения Олеговна Ермолаева ◽  
Юлия Владиславовна Устинова ◽  
Евгения Сергеевна Семьянова
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Customs Union ◽  
Quality And Safety ◽  
Safety Management System ◽  
Critical Control Points ◽  
Functional Beverages

В рамках промышленного производства первоочередным стало решение проблем обеспечения качества и безопасности пищевых продуктов и подтверждения соответствия. Один из основных документов в данном направлении - Технический регламент Таможенного союза 021/2011 «О безопасности пищевой продукции». Для разработки системы менеджмента безопасности исследуемой продукции были выбраны ГОСТ Р ИСО 22000-2019 и ГОСТ Р 51705.1-2001. Согласно данному стандарту проведен анализ процесса производства функционального напитка с целью гарантии качества и безопасности продукции. Приведена характеристика функционального напитка, в частности нормативные документы, включающие требования к сырью, органолептическим, физико-химическим, микробиологическим показателям, а также показателям безопасности, в том числе требования к хранению готовой продукции. Составлена блок-схема процесса производства исследуемых продуктов с указанием контролируемых процессов и выявленных критических контрольных точек посредством экспертного метода. Рассмотрены опасности, которые позволяют производителю систематизировать знания специалистов, требуемые для определения эффективной комбинации управляющих воздействий. Определены мероприятия по управлению для каждого этапа процесса производства функционального напитка, установлены причины появления опасного фактора и его виды (химические, биологические и физические), а также назначены ответственные лица за данные мероприятия. На заключительном этапе был составлен план ХАССП, в котором определены объекты контроля, мониторинга и предупреждающие действия. На основании проведенных исследований разработан комплект документации для системы менеджмента безопасности пищевой продукции на предприятии. Within the framework of industrial production, the solution of problems of ensuring the quality and safety of food products and conformity assessment has become a priority. One of the main documents in this direction is the Technical Regulation of the Customs Union 021/2011 «On food safety». GOST R ISO 22000-2019 was chosen for the development of a safety management system for the studied products. According to this standard, the analysis of the production process of functional beverages was carried out in order to guarantee the quality and safety of products. The characteristics of functional beverages are given, in particular, regulatory documents that include requirements for raw materials, organoleptic, physico-chemical, microbiological and safety indicators, including requirements for the storage of finished products. A flowchart of the production process of the studied products is compiled with an indication of the controlled processes and the identified critical control points by means of the expert method. The hazards that allow the manufacturer to systematize the knowledge of specialists required to determine an effective combination of control actions are considered. Management measures for each stage of the production process of a functional drink are determined, the causes of the appearance of a dangerous factor and its types (chemical, biological and physical) are established, and responsible persons for these measures are appointed. At the final stage, a HACCP plan was drawn up, which defines the objects of control, monitoring and preventive actions. Based on the conducted research, a set of documentation for the food safety management system at the enterprise has been developed.

Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia

2019 ◽  
Vol 26 (1) ◽  
pp. 21-27 ◽  
Author(s):  
M Fajardo-Guerrero ◽  
C Rojas-Quintero ◽  
I Chamorro-Tobar ◽  
C Zambrano ◽  
F Sampedro ◽  
...  
Keyword(s):  
Exposure Assessment ◽  
Safety Management ◽  
Fold Increase ◽  
Assessment Model ◽  
Pork Meat ◽  
Salmonella Spp ◽  
Protection Measures ◽  
Critical Control Points ◽  
Haccp System ◽  
The Impact

Salmonella spp. prevails as the main cause of raw meat foodborne illnesses. Implementation of food safety management systems such as Hazard Analysis and Critical Control Points in swine abattoirs can help to mitigate pathogen exposure. The objective of the present study was to evaluate the impact of the HACCP system in slaughterhouses in Colombia on reducing Salmonella spp. exposure due to the consumption of fresh pork meat. Two slaughtering plants with a different degree of HACCP implementation were selected and a quantitative microbiological mapping was built by collecting 820 samples of Salmonella spp. enumeration at different processing stages. The overall Salmonella spp. mean concentration was 1.15 ± 0.55 log MPN/g, with no significant differences among plants ( P > 0.05). Deficiencies during carcass disinfection and temperature during distribution of meat cuts from the slaughterhouse lacking of HACCP resulted in a significant increase of Salmonella spp. prevalence (20–40%) ( P < 0.05). Processing stages with the highest pathogen prevalence were transport (28–32%) and hanging (16–36%). The exposure assessment model estimated a higher degree of pathogen contamination at the time of consumption in meat cuts from the slaughterhouse without HACCP (3.36 versus 3.68 log MPN/g) and 10-fold increase in the probability a consumer would acquire a contaminated portion (0.011 versus 0.105). Implementation of the HACCP system in swine slaughterhouses represents tangible Salmonella spp. reduction control and public health protection measures.

scholarly journals DETERMINATION OF CONSUMER PREFERENCES OF DIFFERENT GROUPS OF FOOD

2020 ◽  
Vol 1 ◽  
pp. 23-26 ◽  
Author(s):  
Yana Biletska ◽  
Anna Perepelytsia ◽  
Olha Bilovska
Keyword(s):  
Nutritional Value ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Food Products ◽  
Bakery Products ◽  
Food Groups ◽  
Factors Affecting ◽  
Daily Diet ◽  
Vegetables And Fruits

Marketing research of consumer preferences of consumers when purchasing various groups of food products are conducted, the factors affecting respondents when purchasing food products are studied. It is established that the consumer in its daily diet takes 10.5 % of bakery products; 7.1 % cereals and soups based on cereals and legumes. 9.5 % of respondents consume confectionery for breakfast and during snacks, and 6.2 % consume sweets. Meat is consumed daily by 5.8 % of respondents. Products based on meat –10.7 %. 8.1 % of respondents consume fish daily and fish-based products 3.1 %. 5.9 % consume milk every day, and milk-based products – 10.2 % of respondents. 12.8 and 10.1 % of the daily diet of respondents are vegetables and fruits (respectively). It is established that the recommended consumption norms are exceeded for such food groups as sweets, meat-based products, and confectionery. Diet within the norm for the consumption of bakery products, milk, fish and fish-based products. Inadequate consumption of cereals, legumes, meat, fruits. Based on the results, it is determined that the consumer prefers food products that have a pleasant (familiar) taste, without harmful, unnatural substances, high nutritional value at a low price. The studies are useful for specialists in food industry who work and develop new foods and diets.

scholarly journals Development of the quality and safety control system in the technology of producing a protein-carbohydrate composite

2020 ◽  
Vol 50 (3) ◽  
pp. 36-48
Author(s):  
K. Ya. Motovilov ◽  
S. K. Volonchuk ◽  
I. V. Naumenko ◽  
A. I. Rezepin
Keyword(s):  
Control System ◽  
Technological Process ◽  
Chemical Potential ◽  
Raw Materials ◽  
Feed Additive ◽  
Control Points ◽  
Quality And Safety ◽  
Safety Control ◽  
Critical Control Points ◽  
Haccp System

The analysis of information sources of HACCP system used in the food industry for assessment of quality and microbiological safety of products is presented. The applicability of the principles of the HACCP system in the technology of producing a protein-carbohydrate composite as a feed product for cattle is analyzed. The research was conducted in 2018–2019 in Novosibirsk region. A brief description of the technology for producing a protein-carbohydrate composite in raw or dried form is given. The technology based on the HACCP principles comprised the control of raw materials, intermediate products, the final product and the operating modes of equipment that implement the technological process. The feed additive was obtained from wheat grains, cheese whey and wheat bran. The methods and results of the study of hazardous factors in individual operations of the technological process, actions to prevent their occurrence, and critical control points in the development of the technology are presented. A list of biological, physical and chemical potential hazards was compiled. Critical control points were established in the technological process. According to the HACCP plan, hazardous factors were monitored for each operation, indicating what corrective actions should be taken to maintain the limits of the controlled process parameters. The actions listed hereabove are aimed at developing a plan of measures to prevent potential hazards. The quality and safety control system developed on the principles of HACCP in the technology for producing a protein-carbohydrate composite enables one to control the quality and safety of the product during all stages of its production.

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