RISK ASSESSMENT IN DOG FOOD PROCESSING

Abstract

We conduct a comparative study that includes an analysis of three different types of dog foods processing – dry-extruded, wet and raw ones.Our aim was to compare the technological stages of these three three different types of dog foods processing and to analyze the Critical Control Points and risk factors throughout the production cycles.The Critical Control Points at the production cycles in three types of dog food were analyzed. A risk assessment of the food production stages with a view to their safety by comparison of the shelf life of different types of dog food has been carried out using the principles of the Hazard Analysis and Critical Control Point (HACCP) system as adopted by the Codex Alimentarius.The technological processes used in the production of different types of dog food have their own advantages and disadvantages. Critical Control Points are identified in the first and second production technologies, the first one being in the heat treatment (cooking and drying), and the second is one in the sterilization stage. With the latest technology (raw food), CCP have not been analyzed, despite the presence of biological hazards, the appearance of which is prevented from GMP compliance. Good Manufacture Practices (GMP) also apply to other production processes under Regulation (EC) № 1069/2009 and the Bulgarian Feed Law, although CCP have been established at certain stages of production.Future studies in this area should enrich the information related to the technological processes and the assessment of the risk analysis according to the modification of the normative requirements of the European and national legislation.