Control system by quality and safety at the production of capsulated products with probiotic microorganisms

Abstract

In the article actuality of problem of introduction of control system is lighted up by safety on principles of НАССР on the enterprises of food industry. In the article the features of construction and use of this system are first described on productive areas, where is producing of incapsulated semiproducts with probiotic microorganisms. Thus the special attention is sent to all possible critical points of control, that can become a hindrance to the production of safe incapsulated products with probiotic microorganisms. On the basis of the resulted chart authentication and analysis potentially of dangerous factors is done, which foresees collection and estimation of information about dangers and terms which can result in their origin. Within the framework of plan physical, biological and chemical dangers are examined. All identified an ununconcern estimated with a ball scale. At determination of every KKT a method was used «Tree of making decision». All types of risks are described, and also recommendations over are brought concerning warning, removal or decline them to the possible levels mark in international standards. The resulted suggestions in relation to a management possible dangerous factors guarantee making of safe products due to the offered systematic control on all stages of production; an unconcern of products is at a consumption; an increase of responsibility of personnel is on all operations and stages of technological process