Hazard identification and analysis during the production of natural roasted ground coffee according to the principles of HACCP

Abstract

The article identifies and analyzes dangerous factors that may arise during the production of natural roasted coffee, which are an important element for the implementation of permanent procedures of the food safety management system according to the principles of HACCP. The responsibility and, at the same time, the mandatory task of every management of the enterprise is to guarantee quality at all critical points of the technological process of manufacturing food products, minimizing the risks of dangerous factors as much as possible. Natural roasted coffee production technologies are constantly changing, so the process of ensuring the analysis of all technological stages for the identification of biological, chemical and physical dangerous factors is continuous. Coffee undergoes the most changes during roasting, because a number of chemical reactions occur, resulting in the formation of new compounds, including potentially dangerous ones. Producers of natural roasted coffee can autonomously model parameters and modes of roasting raw materials in order to best ensure the aromatic and taste properties of coffee. According to EU requirements from 2018. coffee producers must minimize acrylamide formation, monitor acrylamide levels through sampling and research, and keep records of research results and mitigation measures. The conducted study determined the degree of risks by type of hazards (chemical, microbiological and physical) in accordance with the course of the technological process of preparation, roasting of natural coffee, including packing and labeling of packaging. Guided by current safety regulations and taking into account the reliable results of scientific research, acceptable (permissible) levels of risk are indicated. Assessment of the level of risks from dangerous factors during the production of natural roasted ground coffee is presented in the form of an algorithm, which can serve as a basic procedure method for simplifying the approach to implementing the requirements of the food safety management system. Due to the identification and analysis of dangerous factors, manufacturers have the opportunity to more objectively determine critical control points and establish their management measures, which will subsequently ensure the production of roasted ground coffee in accordance with safety and quality standards.