Quality assessment of temperature measurements in incoming inspection of raw meat

Abstract

A system based on the HACCP principles represents an effective tool for poultry processing. This system provides risk identification and corrective actions for it reducing. A low level of metrological assurance of CCP effects on risk identity because it depends on accuracy of measurement information. MSA method for measurement assessment of CCP in poultry production is recommended. The metrological analysis of CCP for technology process is developed. The researches of temperature of cooled poultry meat is traced in real-time production. At the first step with the use of control diagrams the stable measurement process was established. Second step showed the absolute and relative meanings for deviation in measurement process. At the third stage the assessment of measurement deviation was leaded. At the final stage over result grading the top ways of reducing measurement deviation were estimated. The analysis showed that measurement process should be improved. Changes the properties of meat samples is the major du ring temperature measurement. The second place is for measurement repeatability. The measurement method is important, that’s why for reducing the measurement deviation it is recommended to change the method or choose another measuring instrument. The role of mechanic was not recognized. Proposed assessment approach for measurement process of CCP based on HACCP principles in order to identify risks within the food safety control and to minimize technique regulation procedure.