Adaptation of the ISO 22000:2007 (HASSP) system in the production of innovative curd product production

Abstract

The authors have theoretically proved and practically confirmed the possibility of using pumpkin puree, inulin, gelatin and vanilla powder in the production of cottage cheese; the composition and properties of vegetable ingredients have been studied, their high nutritional and biological value has been established and increased functional activity has been shown; the method of obtaining pumpkin puree and cottage cheese, preliminary preparation of vegetable ingredients, the amount and stage of their application have been determined on the basis of which the technology for the production of an innovative product using the HACCP system has been developed. The analysis of existing risks and control of selected links in the production through which food products pass, identified potentially dangerous factors at the enterprise and measures for their management, identified three critical control points of KKT: pasteurization of milk and cooling; introduction of fermentation and fermentation; preparation of the batch, using the Decision Tree method, as a result of which the ISO 22000:2007 standard was developed and implemented, which guarantees high quality and safety of the finished product, preventing the occurrence of risks and increasing the level of product safety at all stages of the technological cycle - from acceptance of raw materials to sale to the consumer.