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 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.

Identification of buyers ' activities for food selection in the context of quality

2020 ◽  
pp. 109-115
Author(s):  
I.P. Mitrofanova ◽  
◽  
V.P. Kamynina ◽  
M.M. Khaibullina ◽  
◽  
...  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Food Selection ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Management System ◽  
Internet Users ◽  
Food Manufacturer

The article examines the types of activities of food buyers and considers the results of a survey of Internet users on the problem of the quality of purchased products in terms of its quality and safety. The types of buyers ' activities and the main criteria for choosing food products are revealed. The results obtained allow us to formulate a recommendation for consumers that contributes to changing the attitude of the food manufacturer to the creation of a food safety management 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.

scholarly journals Improvement of technical safety management based on the principles of HACCP in meat processing enterprise of agro-industrial sector

2020 ◽  
pp. 83-90
Author(s):  
Nina Vladimirovna Konik ◽  
Olga Aleksandrovna Shutova ◽  
Dmitry Nikolaevich Katusov
Keyword(s):  
Management System ◽  
Safety Management ◽  
Industrial Sector ◽  
Control Points ◽  
Meat Processing ◽  
Safety Management System ◽  
Critical Control Points ◽  
Factors Of Production ◽  
Processing Enterprise ◽  
Technical Safety

The article discusses the development and implementation of a safety management system based on the principles of HACCP at a food enterprise, the main focus of which is the production of meat and sausage products. Hazardous factors of production were determined, the indicators were ranked, critical control points were established at all stages of product processing, a HACCP plan was developed.

scholarly journals Identification of health and safety management system components in the fish patty production

2019 ◽  
Vol 81 (1) ◽  
pp. 105-111
Author(s):  
N. I. Dunchenko ◽  
M. S. Hadgu ◽  
E. S. Voloshina ◽  
V. S. Yankovskaya ◽  
S. V. Kuptsova ◽  
...  
Keyword(s):  
Management System ◽  
Safety Management ◽  
Health And Safety ◽  
Control Points ◽  
Expiry Date ◽  
Safety Management System ◽  
Batch Number ◽  
Critical Control Points ◽  
System Components ◽  
Fish Patty

The article reveals research on the development of health and safety management system components for making fish patties from different species of shark catfish (Pangasianodon Hypophthalmus), croaker (Otolithus Sp), silver carp (Hypophthalmichthys Molitrix), Atlantic mackerel (Scomber Scombrus) and lizardfish (Saurida Tumbil). It suggests a nomenclature of fish patty safety indicators including hygienic, microbiological, identificational, and also the product list, ingredients, organoleptic properties, physical and chemical properties, nutritional energy value, date of manufacture and date of packaging, expiry date and storage conditions, batch number, conformity markings, name and location of the manufacturer. The research has analyzed the fish patty production block diagram and determined critical control points. Based on the cause and effect diagram for defects in fish patties, all defects are grouped into three blocks: defects due to the poor quality of raw material, processing defects, defects due to improper storage, transportation and sale. The obtained results have underlain the guidelines to prevent defective products at the stages of acceptance, manufacture, storage, and transportation of products to the consumer. The research also communicates recommendations for procurement of raw materials, production control, and qualification requirements for personnel, labor protection and metrological control of the equipment used. HACCP components have been successfully identified: preventive measures for hazards identified in the production of fish patties, 6 critical control points, a draft HACCP plan, and a prerequisite program.

scholarly journals Integration of selected system solutions quality and safety management

2018 ◽  
Vol 19 (12) ◽  
pp. 1123-1128
Author(s):  
Estera Pietras
Keyword(s):  
Economic System ◽  
Management System ◽  
Safety Management ◽  
Integrated Management ◽  
Quality And Safety ◽  
Integrated Management System

Because there is no turning back from quality, the economic system does not only fight for the price of the product, but also for quality. Certainly, companies that take the quality of the product seriously win. Therefore, the certification of the integrated management system is very valid. At the same time, it should be noted that with such a growing competition, enterprises that do not take into account the existing standards will cease to be attractive

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