Abstract
Introduction. New food safety management systems (FSMS) can contribute to safe production of high quality products that meet the current legal and regulatory standards. The research objective was to develop requirements for a new FSMS, which would make it possible to produce quality pasta made from whole-grain flour and vegetable powders. Study objects and methods. The research featured a whole-grain pasta factory, a technological process of vegetable pasta production, and various elements of FSMS. Results and discussion. The article introduces product description and process flow chart for successful development, implementation, and maintenance of a new FSMS of pasta production. It describes potential physical, chemical, and biological hazards, as well as critical processes. The hazard analysis included probability level and severity of consequences. The study revealed the related unacceptable risks and critical control points, as well as their critical limits. Six critical control points were identified at the stages of kneading, pressing, drying, and stabilization. The paper contains a Hazard Analysis and Critical Control Points (HACCP) plan with a full description of the controlled parameters, their critical limits, monitoring systems, and corrective actions. Conclusion. The new HACCP-based safety management system reduces the response time and increases the responsibility of personnel. It reduces possible losses in case of failures or returns as it improves the product quality. The developed FSMS gives new market options and increases the loyalty of consumers and business partners. As a result, the company becomes more efficient in achieving its goals.
Highlights
New food safety management systems (FSMS) can contribute to safe production of high quality products that meet the current legal and regulatory standards
Conflict of interest The authors declare that there is no conflict of interests regarding the publication of this article
Hunt [et al.] // Journal of Food Safety
Summary
Потенциально возникающими при производстве макаронных изделий из цельнозерновой полбяной муки с добавлением овощных порошков, предусмотрены следующие документы. Программа обязательных предварительных мероприятий (ПОПМ), регламентирующая: – контроль качества сырья, воды, вспомогательных материалов, упаковки, правил их хранения и транспортирования; – контроль функционирования задействованного технологического оборудования, обеспечение его доступности для процедур очистки, технического и/ или профилактического обслуживания. Производственная программа предусматривает перечень действий, которые в обязательном порядке проводятся на всех этапах технологического процесса производства макаронных изделий. Результаты проведенного исследования опасных факторов, определяющих безопасность макаронных изделий, приведены в таблице 4. По результатам выполненного анализа опасных факторов процесса производства макаронных изделий определили ККТ. После определения ККТ была решена следующая задача: определение критически пределов ККТ, при достижении которых велика вероятность, Этап No ККТ. План управления опасностями (план ХАССП) при производстве макаронных изделий Table 6.
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