Identification of potential risks in ensuring the sustainable quality of dietary breads

Abstract

Relevance. The implementation of the HACCP principles is considered as a universal component of preventing possible hazards or reducing the risk to an acceptable level. Structuring the safety management system for small enterprises producing bakery products and using non-waste technologies presents certain difficulties, in connection with which the proposed model can find practical significance.Methods. The object of the study was dietary loaves based on a mixture of wheat flour, wholemeal rye, peeled rye, bread crumbs and Jerusalem artichoke powder. When performing the work, quality tools were used: the method of expert scoring to assess the likelihood and severity of identified hazards in the production of dietary bread; decision tree method for determining critical control points that affect the safety of diet crisps.Results. To manage risks in the production of dietary breads, critical control points are identified, a description of the CCP is given, and the distinctive features of the HACCP plan are presented. The proposed organization of quality and safety control can be applied in technologies for the production of bread with the inclusion of bread crumbs or other ingredients similar in properties to crumbs in the recipe.