Automation of processes of temperature modes control in security system based on HACCP principles

Abstract

According to the requirements of the Technical Regulations of the Customs Union, (TRCU) 021/2011 “On safety of food products” the enterprises manufacturing food products, including public catering enterprises, have to incorporate and maintain the system of safety based on the principles of the Hazard Analysis and Critical Control Points (HACCP). One of the HACCP principles states that the monitoring of checkpoints and critical checkpoints shall be provided at the enterprise. The monitoring and control of temperature modes of premises, refrigerating and freezing installations is mandatory according to HACCP requirements. The questionnaire survey carried out by the authors has shown that the temperature mode is under control at 9 of 10 catering establishments. In case of such process organization the checkpoints or critical checkpoints can be traced not in time, which brings about not only the degradation of produce quality, but the indicators of its microbiological safety too. In order to eliminate this peril, it is recommended to organize not a periodic but a permanent control over these checkpoints. It is attained due to incorporation and development of an automated system of control of temperature modes of premises, refrigerating and freezing installations. The article presents technical support and software of the automated system of process control developed by the authors, which has been approved officially at A la fourchette LLC (Moscow). The incorporation of this automated system implements a permanent guaranteed monitoring and control of microbiological risk, increases labor productivity; enhances accuracy and stability of fulfilled operations, etc. A bilateral link between education and business has been implemented in this study.