A system for monitoring the safety and quality of salad production based on vegetables and fruits

Abstract

Implementation of the HACCP system in the food industry for the production of salad based on vegetables and fruits. Development of a system for monitoring the safety and quality of the production of salads based on vegetables and fruits in a restaurant according to the HACCP system. For the production of salad based on vegetables and fruits in a restaurant establishment according to the HACCP system, certain studies were carried out, the technology of salads based on vegetables and fruits was analyzed, as well as requirements for its safety and quality were established, a system for monitoring raw materials for the production of salads based on vegetables and fruits was developed, a system for monitoring the sanitary and hygienic condition of production was developed, and the effectiveness of the developed system was monitored. Critical control points were established at the stages of raw material acceptance, intermediate storage of raw materials, and production. In the course of the work, a system for monitoring the safety and quality of the production of salads based on vegetables and fruits, namely vitamin salad for a restaurant establishment based on HACCP principles, was developed. The technology and organization of salad production, namely vitamin salad, were analyzed and requirements for its safety and quality were established. A monitoring system was developed at all stages of salad production, as well as a system for monitoring the sanitary and hygienic conditions, and a critical control point was established to ensure compliance with quarantine requirements by personnel at all stages of product production. Monitoring procedures were defined based on the developed measures, as well as corrective actions, and the effectiveness of the developed system was evaluated.