Abstract
This study was carried out to determine the impact of the HACCP control system on the safety of the final products of collagen hydrolysate production. The object of the study was equine connective tissue. Using the FMEA model, established by a three-factor assessment of the risk priority number (RPN), critical control points (CCP) in the processes of hydrolysis, inactivation of the enzyme preparation, drying and storage were identified. For two CCP, measures for continuous monitoring were identified, and critical limits were developed. For CCT 1, the calculation of optimal fermentation processes using a mathematical model for the hydrolysis of raw materials is given. The optimal values of the Neutrase enzyme, providing a maximum content of water-soluble proteins of 55.0 mg/cm3, were determined: T=37 °C, dosage 5 Pa/g, t=210 min.
 For CCP 2, to avoid protein denaturation during hydrolysis, a critical limit was developed by determining the heat inactivation point and optimum temperature. Experimental analyses show that the inactivation point of the Neutrase enzyme, estimated by the rate of FTN accumulation, which has 20 % at 60 °C, is reached at the 11th minute.
 As a result of the study, the effect of enzyme preparations on the safety of collagen hydrolysate was also determined. The result confirms that the Neutrase enzyme preparation had a positive effect on all safety indicators compared to the Trypsin enzyme. The optimal parameters for reducing microbiological indicators, pesticides, antibiotic and toxic metals are: T=40 °C, duration 210 min, dosage of the Neutrase enzyme 5 units/Pa.
 The results can be used in collagen hydrolysate production to better ensure the quality and safety of the final product
Highlights
With increasing globalization, there is a trend towards the production, distribution and consumption of food around the world, which makes food safety a topical issue for the health of the global consumer [1]
Particular attention is paid to critical control points, where all types of risk can be prevented to an acceptable level as a result of targeted control measures [4]
Enzymes can be used in the food industry only if they are completely inactivated in the finished product, as they can affect gastrointestinal walls, which is unacceptable [45]
Summary
There is a trend towards the production, distribution and consumption of food around the world, which makes food safety a topical issue for the health of the global consumer [1]. Ensuring food safety to protect public health, as well as promoting the economic development of processing industries, remains a major challenge in both developing and developed countries [2]. The food industry worldwide uses the HACCP (Hazard Analysis and Critical Control Points) principles as a preventive approach to food safety. In 2005, the International Organization for Standardization (ISO) issued ISO 22000, which incorporated HACCP into its food safety control system [3]. Particular attention is paid to critical control points, where all types of risk can be prevented to an acceptable level as a result of targeted control measures [4]
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