scholarly journals Solutions of the HACCP issues in live kvass production

2020 ◽  
Vol 16 (5) ◽  
pp. 34-44
Author(s):  
Kh. R. Siyukhov ◽  
O. V. Marinenko ◽  
I. E. Boyko ◽  
D. P. Victorova
Keyword(s):  
Technological Process ◽  
Block Diagram ◽  
Food Products ◽  
Control Points ◽  
High Quality ◽  
Critical Control Points ◽  
Production Scheme ◽  
Haccp System ◽  
Voluntary Certification ◽  
Decision Tree Method

Currently, one of the main tasks facing manufacturers is the development and implementation of the HACCP system in the production of high-quality food products. In Russia the conformity of HACCP systems is confirmed by certification. In February 2001, the Gosstandart of Russia registered the HACCP voluntary certification system. It’s purpose is to control all hazardous factors that are likely to threaten the safety of food products. The article discusses the issue associated with solving the problems of ensuring safety of live kvass production at all technological stages. In our research a block diagram of the technological process for the production of «Maykopsky Chestny» kvass at LLC «MPC» Maykop Brewery plant has been analyzed and compared with the standard kvass production scheme. Potentially dangerous factors (physical, chemical, biological) have been analyzed. Critical control points (CCP) have been determined at certain stages of the technological process on the basis of the list of significant hazardous factors. The «Decision tree» method has been (GOST R 51705.1-2001) to select critical control points. This method makes it possible to determine whether this stage of the technological process is critical. The CCP have been determined by analyzing each considered hazardous factor separately and considering all the operations included in the production process diagram sequentially. In the research the situations have been considered that might reveal exceedance of fixed critical limits in the CCP and for this purpose corrective actions have been developed. The research results on the development of the HACCP system at LLC «MPK» Maykop Brewery plant will make it possible to obtain high quality live kvass.

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.

scholarly journals Setting the critical control points according to the HACCP system for the production of butter by whipping cream

2020 ◽  
pp. 128-138
Author(s):  
A. Vovkogon ◽  
V. Nadtochiy ◽  
N. Rol ◽  
H. Merzlova ◽  
A. Sliusarenko ◽  
...  
Keyword(s):  
Block Diagram ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Cost Effective ◽  
Control Points ◽  
Anaerobic Microorganisms ◽  
Critical Control Points ◽  
Cost Effective Method ◽  
Haccp System ◽  
Butter Production

The article highlights the features of butter production by the method of hammering cream in batch and continuous butter makers and the stages of implementation of the HACCP system in butter production. The preparatory steps and principles of the system used in the development of the HACCP plan are considered. To obtain a safe and quality product, a preventive approach was developed, which is based on the principle of critical control points in the analysis of hazards. For this purpose, we used regulations and recommendations harmonized with international state standards. Analyzing the method of butter production by hammering cream in a periodic and continuous way, we identified the disadvantages of the technology for increased microbial contamination at the stages of preparing cream for hammering and adding fillers. According to SSU 4399: 2005 “Butter. Technical conditions”a description of the finished product was made with the characteristics of the composition of the product, the state of the packaging, the duration and conditions of storage of the product, consumer practice. In the flowchart of butter production by the continuous method of knitting cream together, technological operations are presented with the specification of additional operations and actions: storage of skim milk and cream, addition of salt and dye, and the resulting packaging materials. Hazards that can affect the safety and quality of the oil have been analyzed and identified. With the help of prerequisite programs, critical control points in butter production have been established: pasteurization of cream; cooling and physical maturation of the cream.It was found that the corrective actions for monitoring control at critical control points are chemical measurements: determination of active and titratable acidity of cream and microbiological studies. The points of control of butter production were determined, indicating the control indicators: pasteurization mode, bacteria of the Escherichia coli group, the number of mesophilic aerobic and facultative anaerobic microorganisms, temperature, ripening duration. The detection and monitoring of critical control points in the butter production process allows a more efficient and cost-effective method to achieve quality and safety than traditional means of inspection and testing of finished products. Key words: HACCP system, HACCP principles, hazards, block diagram, prerequisite programs, critical control points, control monitoring, biological risks.

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.

scholarly journals Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions

EDIS ◽  
2007 ◽  
Vol 2007 (19) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Safety Hazard ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Corrective Actions

FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

2018 ◽  
pp. 1788-1801
Author(s):  
Rahul Bhaskar ◽  
Au Vo
Keyword(s):  
Pattern Recognition ◽  
Quality Control ◽  
Quality Assurance ◽  
Food Industry ◽  
Hazard Analysis ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Preliminary Research

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.

scholarly journals Ensurance of the quality and safety of food products in road transport

2019 ◽  
Vol 24 (6) ◽  
pp. 86-92
Author(s):  
Magdalena Satora ◽  
Maciej Szkoda
Keyword(s):  
Food Supply ◽  
Statistical Data ◽  
Hazard Analysis ◽  
Food Products ◽  
Road Transport ◽  
Control Points ◽  
Quality And Safety ◽  
Special Equipment ◽  
Entire Process ◽  
Critical Control Points

The article presents the issues of ensuring the quality and safety of food products in road transport. The article discusses selected legal acts related to road transport of food, including the Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage (ATP) and the Hazard Analysis and Critical Control Points System (HACCP). The general characteristics of the entire process of transporting food products were presented and vehicles adapted to carry it out were discussed. Next, refrigerated semitrailers were described, as well as requirements for temperatures and vehicles in which the entire food supply process takes place. An analysis of statistical data on the transport of food products in Poland in the years 2008-2016 was also carried out.

scholarly journals SAFETY OF THE FUNCTIONAL FOOD PRODUCT – CANNER "DESSERT FROM JERUSALEM ARTICHOKE" IN THE PROCESS OF ITS MANUFACTURE

2018 ◽  
pp. 73-76
Author(s):  
L. K. Patsyuk ◽  
T. V. Fedosenko
Keyword(s):  
Technological Process ◽  
Block Diagram ◽  
Control Point ◽  
Jerusalem Artichoke ◽  
Food Product ◽  
Total Production ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Functional Product ◽  
New Type

In this article, based on the analysis of the technological process for the production of a new type of functional product "Desert from Jerusalem artichoke", potentially dangerous factors that may arise when making canned products are determined, and the probability and reasons for their occurrence are justified. Proceeding from these, determined by us dangerous factors, a block diagram of the control of the technological process of canning "Desert from Jerusalem artichoke" was compiled. In this block diagram, the main critical and control-critical points are established at the respective manufacturing stages throughout the entire technological process of product development. In addition, the severity of the consequences from the appearance of these dangerous factors and the ways of their elimination are estimated. The severity of the consequences for different factors is different. So, it can be insignificant, because the dangerous factors that cause it can be corrected after identifying and eliminating the cause of their defiant. They can be attributed to "not very significant." Therefore, a checkpoint is set in this operation. The severity of the consequences from other dangerous factors can be very significant – lead to diseases and even poisonings, so here is set a critical control point. Developed: The block diagram of the control of the technological process for the production of a new type of functional product "Dessert from Jerusalem artichoke" and "The map of critical control points to be monitored", established by the flowchart, allows the total production process of manufacturing safe food product on the principles of HACCP.

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..

Sign in / Sign up

Export Citation Format

Share Document