HACCP Principles Research Articles

Analysis and assessment of potential risks in the production of enriched sugar

The object of research is the quality indicators of sugar enriched with derivatives of the processing of the fruits of wild plants (viburnum, mountain ash, sea buckthorn, black elder) and potential dangerous factors that may arise during its production. This study is aimed at the analysis and assessment of all risks that arise in the production of sugar enriched with derivatives of processing of wild raw materials. For the production of enriched sugar, pre-cleaned fruits were frozen at a temperature of –18±2 °С, and after defrosting, they were partially dehydrated by the method of osmotic dehydration. For this, a 70 % sugar solution with a temperature of 50±5 °C was used (hydromodule 1). The duration of osmotic dehydration was 1 hour. The derivative product formed as a result of osmotic dehydration of fruits (sugar solution) was used to enrich granulated sugar in the amount of 10 % by mass of sugar. After thorough mixing with the solution, the sugar was dried in a laboratory vacuum dryer and analyzed. Based on the principles of HACCP, a detailed description of the product and its use with a specific purpose has been developed. In particular, the description of all stages of production, from the initial materials to the processing and packaging processes, as well as the definition of all possible dangerous factors that can affect the safety and quality of products. The identification and assessment of all hazardous factors included the analysis of all possible threats to the safety and quality of products at each stage of production. To ensure the quality and safety of enriched sugar obtained from wild raw materials, an assessment of potential dangerous factors at all stages of production was carried out. A HACCP plan has been developed that allows effective management of critical control points and evaluation of the results of this management. This will allow potential manufacturers to produce safe and competitive products of high quality. The practical implementation of these proposals will allow bringing new products to the market - elderberry, sea buckthorn, rowan and viburnum sugar.

ОБЕСПЕЧЕНИЕ КАЧЕСТВА И БЕЗОПАСНОСТИ ПРОДУКЦИИ НА ОСНОВЕ ИНТЕГРАЦИИ ПРИНЦИПОВ ХАССП И ТРЕБОВАНИЙ СТАНДАРТОВ «ХАЛЯЛЬ»

Currently, the halal product market is growing, and small businesses have good opportunities to ensure competitiveness in it. An important role in this should be given to the application of Halal standards and the implementation of key provisions of quality management. The article examines the practice of one of the small enterprises of the Republic of Mordovia operating in the halal market. Based on the results of the study, the author substantiated and proposed a unified approach to ensuring the quality and safety of products based on the integration of HACCP principles (risk analysis critical control points) and the requirements of Halal standards (Haram critical control points). This will allow enterprises in this area to produce food products that have halal status and whose safety is guaranteed.

KEY ASPECTS OF ENSURING THE QUALITY AND SAFETY OF FOOD PRODUCTS IN THE RESTAURANT BUSINESS

The article argues that food safety is a key factor in the successful functioning of restaurant business establishments, and the quality of food products directly affects the success of the business. The main provisions of the regulatory and legal support of the HACCP system in Ukraine are clarified. The theoretical aspects of the system of quality management of products and services in the restaurant business are analyzed, taking into account the works of domestic and foreign scientists and specialists on ways to improve the quality of products and services. On the basis of the study, it is determined that an effective system for managing the quality of products and services in the restaurant business should include a set of HACCP principles, the application of which provides enterprises with a number of advantages. It is noted that the HACCP system covers product safety parameters at all stages of its life cycle - from obtaining raw materials to consuming finished products. In turn, it is emphasized that the prerequisite programs also cover other systems, such as: management of purchased materials; supplier approval programs; traceability systems for raw materials and final products; receipt, storage and distribution systems; product labeling; management of production equipment for its suitability; personnel training, etc.

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

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.

Hepatitis a Vaccine as Opportunity of Primary Prevention for Food Handlers: A Narrative Review.

The hepatitis A virus (HAV) is still a leading cause of viral hepatitis worldwide. After a long incubation period, the clinical manifestations range from asymptomatic infection to acute liver failure. The severity of the disease increases with age and pre-existing liver disease. The transmission is mainly via person-to-person contact or ingestion of contaminated food or water. Food contamination can occur at any step of the food chain, especially when infected people handle not-heated or otherwise-treated food. HAV is endemic in low-income countries because of poor sanitary and sociodemographic conditions. The populations of developed countries are highly susceptible, and large outbreaks occur when HAV is introduced from endemic countries due to globalization, travel, and movement of foodstuffs. HAV prevention includes hygiene practices, immunoglobulins, and vaccination. Safe and effective inactivated and live attenuated vaccines are available and provide long-term protection. The vaccine targets are children and subjects at increased risk of HAV exposure or serious clinical outcomes. This review discusses the critical role of food handlers in the spread of HAV and the opportunity for food industry employers to consider food handler immunization a tool to manage both food safety in compliance with HACCP principles and food operators' biologic risk.

Bacterial risks and determination of critical control points at the industrial production of chicken edible egg

The aim: study the bacterial risks and to determine the control critical points at the industrial production of chicken edible egg.
 Materials and methods. The first stage of our research was to study the degree of risk of contamination by opportunistic and pathogenic microflora at all stages of production of chicken edible eggs according to ISO 22000:2007. In order to achieve the goal, bacteriological research was conducted on pathological material from day-old chickens and adult birds, the content of marketable eggs from birds of different age groups; as well as washed from the equipment of poultry farms, the repair young poultry department, the industrial herd department, egg sorting and certification workshops, from the surface of the egg, from the working surfaces of special vehicles. Bacterial contamination of air, droppings, bedding, complete feed was studied. Bacteriological studies were carried out according to generally accepted schemes, using accumulative, selective and differential diagnostic media (heptadecyl sulfate agar, endo, xylose-lysine agar, differentiated agar with diamond green, Muller-Hinton). The sampling was carried out using universal sterile applicators "Voles".
 The next stage was to analyze the results of bacteriological studies and determine the basic list of criteria for creating critical control points (CCPs) for the further development of a risk management scheme for the bacterial biosafety of edible eggs according to HACCP principles.
 Results. Isolation of S. aureus from the heart and lungs, E. coli, P. aeruginosa, Enterobacter spp, Enterococcus spp - from the intestines of day-old chickens and litter - indicate violations of veterinary and sanitary standards in the hatchery and the low quality of disinfection before the placement of day-old young birds, as well as non-observance of veterinary and sanitary norms for the transportation regime of day-old young birds. Isolation of E. coli, Enterobacter spp, Klebsiella spp.Str. zymogenes from compound feed, and E. coli, Enterobacter spp, Shigella spp. in washings from the equipment of the feed mill is evidence of insufficient veterinary and sanitary control of incoming raw materials, compound feed, as well as poorly carried out disinfection of equipment and specialized vehicles.When examining objects from the production line, E. coli, Enterobacter spp., P. aeruginosa, and S. epiderrmidis were most often isolated. From the pathological material during the bacteriological examination, microflora of the genus E. coli, Streptococcus spp., S. aureus (most often pathogenic serotypes) prevailed. As a result of the analysis of the conducted studies, we determined a basic list of criteria for creating a CCP and developing a risk management scheme for the bacterial biosafety of edible eggs according to the principles of HACCP.
 Conclusions. As a result of the bacteriological monitoring of objects of the technological cycle of chicken edible egg production, we established a list of bacteriological risks at all stages of production. As a result of the conducted research, it was determined, that the spectrum of bacterial contamination was mainly represented by opportunistic microflora. In the majority, the following types of microorganisms were detected: E. coli, P. aeruginosa, Enterobacter spp, Enterococcus spp. But C. jejuni, Streptococcus spp., S. aureus. Salmonella spp, which are the most dangerous for the consumer and poultry, were not isolated. We studied the bacterial risks at all the main stages of the industrial production of chicken edible eggs and identified the main critical control points of production according to the principles of the HACCP system

A system for monitoring the safety and quality of salad production based on vegetables and fruits

Implementation of the HACCP system in the food industry for the production of salad based on vegetables and fruits. Development of a system for monitoring the safety and quality of the production of salads based on vegetables and fruits in a restaurant according to the HACCP system. For the production of salad based on vegetables and fruits in a restaurant establishment according to the HACCP system, certain studies were carried out, the technology of salads based on vegetables and fruits was analyzed, as well as requirements for its safety and quality were established, a system for monitoring raw materials for the production of salads based on vegetables and fruits was developed, a system for monitoring the sanitary and hygienic condition of production was developed, and the effectiveness of the developed system was monitored. Critical control points were established at the stages of raw material acceptance, intermediate storage of raw materials, and production. In the course of the work, a system for monitoring the safety and quality of the production of salads based on vegetables and fruits, namely vitamin salad for a restaurant establishment based on HACCP principles, was developed. The technology and organization of salad production, namely vitamin salad, were analyzed and requirements for its safety and quality were established. A monitoring system was developed at all stages of salad production, as well as a system for monitoring the sanitary and hygienic conditions, and a critical control point was established to ensure compliance with quarantine requirements by personnel at all stages of product production. Monitoring procedures were defined based on the developed measures, as well as corrective actions, and the effectiveness of the developed system was evaluated.

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

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.

STUDY OF THE TECHNOLOGICAL SCHEME OF TOMATO PASTE DRYING AND SAFETY CONTROL ACCORDING TO THE PRINCIPLES OF HACCP

Drying fruits and vegetables is a process in which the removal of moisture stops the activity of microorganisms that cause spoilage, as well as the activity of enzymes, thus preserving the structure, organoleptic characteristics and nutritional value of the raw material. The conditions of drying and grinding during processing of powders strongly influence the qualitative characteristics of biological materials. Ensuring the quality of vegetable powders requires constant improvement of appropriate drying technologies, which will allow to significantly reduce the duration of processing and improve the quality of the finished product. Solving the problem of tomato powder production is possible by improving the technological scheme and drying by spraying. The main advantage of a vacuum-type dryer is the high quality of the finished product when drying heat-sensitive, easily oxidized raw materials. The paper proposes a technological scheme for drying tomato paste by the spray method to obtain a powder with improved consumption properties, due to the preservation of vitamins, valuable macro- and microelements. A block diagram of the control of the manufacturing process and the HACCP plan (analysis and control of hazardous factors) of tomato paste powder with the establishment of control and control-critical points on it are given, which allow to fully control the entire process of the production of a safe food product in accordance with the principles of HACCP. The main advantage of a vacuum-type dryer is the high quality of the finished product. Dehydration of tomato paste granules, taking into account the maximum preservation of valuable nutrients in the product at different coolant temperatures, led to the high quality of the finished product.

Зміни законодавства України у сфері безпечності харчових продуктів

Ukraine is a legal country of the European community. The status of EU member imposes additional obligations on the state to harmonize the legislative framework with EU requirements. The food safety also notes significant changes that will allow in the future to provide consumers with safe food and increase export volumes. The safety system based on HACCP principles is now mandatory for every market operator. However, this was just the first step. Further Ukranian legislation harmonization will allow to improve traceability processes. The Ukrainian Laws adoption of labeling, requirements for packaging materials and containers, marks for food of animal origin will allow food onitoring along the entire production chain with the aim of eliminating likely emerging threats. The concretization of market operator legal status and his legal responsibility for low-quality food has also been introduced by recent changes to a number of Ukrainian Laws. Every specialist in the food industry must monitor changes in Ukrainian legislation regarding the safety of food in order to adapt production. Therefore, legislative changes in the food safety are due to the need to fulfill the requirements of the Association Agreement between Ukraine and the EU and the current state of war in the country. The changes made in 2022 showed that traceability standards were more carefully regulated due to the introduction of labels for animal origin food and labeling requirements. In addition, the law adoption on materials and objects come into contact with food and will reduce the risk of danger regarding the harmful substances migration into food.Constant updating of the food assortment and packaging materials and containers for them, as well as methods of researching their quality and safety, will lead to constant changes in food legislation.

PROPER STORAGE PRACTICES FOR FOOD AND NON-FOOD ITEMS IN RESTAURANTS: ADHERING TO HACCP PRINCIPLES

This work explores effective methods for ensuring the safe and efficient storage of food and non-food items in the restaurant business. It examines key aspects such as temperature control, avoiding cross-contamination of food flows, proper packaging and l

Expanding of the, food industry participation in foreign economic activity of the food complex

The processes of structure formation of agricultural products exports by three main components - primary products, finished products and processed products are analyzed. It is established that in 2009-2021 the volume of exports increased almost three times, but the primary production - more than three times, finished - less than three times, processed - almost twice. The different rates of growth of exports of various components of agricultural products led to the fact that the share of primary production in the structure of exports increased slightly and amounted to more than half, the other two groups - decreased, of which the share of processed products - one and a half times. The strategy for the exports development of agricultural products for the period up to 2026 provides for bringing the proportions of components (primary / finished / processed) to 39/40/21, but last year we have 54/39/7. In order to ensure the achievement of the planned indicators, it is necessary to carry out innovative and technological modernization of processing facilities of the food industry, complete the implementation of permanent safety procedures based on HACCP principles in primary production, ensure strict compliance with regulations primary products, etc.

АНАЛІЗ ЕКОНОМІЧНОЇ ЕФЕКТИВНОСТІ ВПРОВАДЖЕННЯ СИСТЕМИ НАССР, НА ПРИКЛАДІ ПІДПРИЄМСТВА «CHICKEN HUT», ЯК ОДНОГО З ЕЛЕМЕНТІВ ЄВРОІНТЕГРАЦІЇ

The article is devoted to the study of the implementation of the HACCP system at domestic food service enterprises, which has become relevant, especially in the context of Ukraine's integration into the European Union and its promotion to foreign production and service markets. After all, the problem of ensuring proper quality and safety of restaurant products, which is an important component of the secondary sector of the economy, which had acquired signs of promising growth in our country before the start of military aggression, has become acute. In order to integrate the HACCP system, an appropriate legislative framework has been developed which is aimed at establishing the requirements for the implementation of a food safety management system based on the HACCP principles, as well as the specifics of control and inspections which apply, in particular, to public relations related to the exercise of state control over the activities of market operators. The article analyzes the economic activities of the "Chicken HUT" restaurant chain in terms of implementation of the HACCP system. The authors emphasize that "Chicken HUT" is a chain of fast food restaurants which has been commercially successful in many cities of Ukraine. "Chicken HUT" confidently holds a leading position in its market segment, has a target audience and a proven concept. The authors of the article believe that "Chiken HUT" has built a fairly logical and effective scheme for providing its network with high-quality and safe components of a standardized menu, having removed the lion's share of the costs of creating an expensive production cycle from scratch and providing control and reporting systems. This is undoubtedly a big advantage for providing outlets with a proven and standardized set of ingredients. This allows to maintain a virtually uniform level of prices for products in the chain's outlets across Ukraine. In the context of the study, the authors of the article concluded that the company's success is due to the uniform standards for all restaurants of the "Chicken HUT" chain, and the food control and safety system (HACCP) implemented at "Chicken HUT" enterprises allows us to talk about product and consumer safety.

Identification of potential hazards and analysis of critical control points in cultured meat (in vitro meat) production

The development of food technologies at the present stage is aimed at expanding the range of food raw materials, including alternative food sources. One of such sources is meat derived from in vitro stem cells or cultured meat. The stages of in vitro meat production could be divided into four blocks: preparation of raw materials, cultivation of cells in a nutrient medium, forming the final product and preparing meat for sale to the consumer. The cultured meat production process must be accompanied by the improvement, implementation and maintenance of procedures based on HACCP principles. However, the developed and approved HACCP system for the cultured meat production hasn't been found in the scientific literature. Given the prospects for cultured meat production, the development HACCP system for this area is feasible. In this regard, it is advisable to identify critical control points in production and identify the potential hazards of cultured meat to consumers for subsequent risk assessment. The aim of the study was to identify potential health hazards and analyze key control points in cultured meat production. Material and methods. Previously conducted studies on in vitro meat cultivation technologies, as well as Russian regulatory and technical documentation were used as initial data on the production processes of cultured meat and the risk associated with its production. The method of studying and critical analyzing relevant scientific sources devoted to the safety of cultured meat was applied. In total, more than 120 sources were studied, from which 30 relevant ones were selected. Results. The potential hazards associated with the consumption of cultured meat are due to physical, chemical and biological factors. In addition, the occurrence of allergic reactions is identified as a danger factor. An imbalance of amino acids in the diet may occur as a result of the consumption of novel food in a significant proportion (>50% of meat consumption). Ten critical control points have been identified, each of which is characterized by the action of potential hazard factors of a different nature. It has been established that the number of critical control points is the same at all stages of production, except for the formation of the final product. The characteristics of hazard factors, as well as information about the critical control points of these factors' action, determine the possibility of assessing the potential hazard (and further risk assessment) and choosing measures to manage them, which meets the requirements of GOST R ISO 22000-2019. Conclusion. Each of the identified types of hazard is not specific to a particular stage of in vitro meat production and can effect negatively at several critical control points. When organizing control (monitoring) of the safety of new type food, one should be guided by the Technical Regulations of the Custom Union "On the Safety of Food Products", according to which the manufacturer of foods (including novel foods) must develop, implement and comply with procedures based on the HACCP. The use of HACCP is relevant under inappropriate risk for consumer health. To assess the risk level, exposure assessment (a key step in risk assessment) should be carried out for each type of hazard factor. For these purposes, it is necessary to identify the potential risk group and determine the scenarios of cultured meat's consumption.

Regulatory Noncompliance Posing Threat of Retailing Nonconforming Food Products

Background: Ensuring safety of food products, reducing the risk of damages to consumers, and optimizing the activities of supervisory authorities are the priorities of the Russian government policy. Inspection aimed at eliminating risk factors is one of the ways of achieving these goals. The attention of oversight bodies and food retailers shall be focused on compliance with mandatory requirements enabling prevention of food safety hazards and related health risks in consumers. Objective: To assess the impact of identified violations of legal requirements on the quality and safety of food products and to establish the efficiency of managerial decisions made to prevent retailing of nonconforming foods. Materials and methods: We analyzed results of laboratory testing of foodstuffs sampled in 5,923 grocery stores and the number of cases of regulatory noncompliance in them indicating the absent or improper systemic approach to safety management based on HACCP principles, all provided by the Sverdlovsk Regional Office of the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing (Rospotrebnadzor) for the years 2016–2020. Results: We established a strong relationship between nonconforming food products sold and noncompliance with the Technical Regulation of the Customs Union 021/2011 on Food Safety. We revealed processes posing a potential threat of selling nonconforming products and thus requiring special control. The highest probability of encountering such products was detected in groceries selling a wide range of foodstuffs and serving more than 50 people per store. Conclusion: Our findings indicate the importance of considering the identified hazards caused by noncompliance with mandatory requirements and posing threat of retailing nonconforming food products during inspections. Ensuring a comprehensive approach and appropriate preventive measures within food quality and safety management by retailers and Rospotrebnadzor will encourage the former to reduce the category of risks of damage, to optimize the use of resources, to raise the efficiency of their activities, and to decrease the number of unsafe products sold.

Detection of causes of defects in the cooked sausage production

The work presents a method for analysing hazardous factors in the cooked sausage production. The method includes the formation of a register of hazardous factors and the determination of cause-and-effect relationships between the hazards and their causes. The formed register includes 30 indicators and 25 factors affecting the occurrence of defects in cooked sausages. The critical control points of the cooked sausage production technology were determined, and a hazard analysis was carried out for each critical control point. In integration with the principles of HACCP, the developed method helps to reduce the number of defective products and increase customers` satisfaction.

Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product.

The contamination of ready-to-eat (RTE) and ready-to-cook (RTC) food products is a major global issue raising worry to consumers. Therefore, the behavior of Listeria monocytogenes and Salmonella spp., inoculated on a traditional Middle Eastern (M.E.) ready-to-cook (RTC) chicken product (“Taouk”-style), using the Risk Ranger® tool and the necessary management options (to accomplish the hypothetical food safety objectives (FSO)), when unsuspecting consumers may taste such a product were the primary subjects of our study. The behavior of the aforementioned pathogens was studied in the presence and absence of a selected natural antimicrobial combination (chitosan [CH] and thyme oil [T]), and were added as a combined treatment (M-CH-T) to the RTs chicken samples, stored at 4 or 8 °C for a period of 8 d. In the product, wherein no antimicrobials were added (control treatment, M), the initial counts of L. monocytogenes increased by ca. 1.5 (4 °C) and 3.0 (8 °C) log colony-forming units (CFU)/g during an 8-d storage. Salmonella spp. numbers did not increase during storage at 4 °C in the non-treated product, but at 8 °C, an increase of ca. 2.5 log CFU/g occurred. Addition of CH in combination with T to the RTC product (M-CH-T) inhibited the growth of L. monocytogenes and produced lower counts of Salmonella at 4 °C. However, M-CH-T treatment was less effective against both pathogens compared to the control after the 6th day of storage (8 °C). Predictive models based on quantitative microbiology, combined with hazard identification applied in the present study, may be potential means of assessing the safety of the RTC chicken products. It must be noted that for warranting the food safety of especially perishable items (e.g., chicken products), an efficient food safety management system must be applied, in addition to testing of the finished product, (e.g., based on the HACCP principles).

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness.

This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology and ISO 22000:2018. Our results indicate that during almost 1 year following the implementation of ISO 22000:2018, the coliform level of tested patties significantly dropped (p < 0.05) after 6 months of implementation (coliform count dropped from 4.4 MPN/g to 1.8 MPN/g). The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. This result discloses that prompt screening is the foremost and necessary step for small enterprises. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in small-scale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving. If the application of the HACCP plan were to continue over an extended period of time, the Food Safety Management System's (FSMS) benefits would be more substantial improvements to a greater number of items being monitored. The process of implementing HACCP principles and ISO 22000:2018 could be arduous but achievable enough to be used in small industries with significant outcomes.

ON THE SANITARY CONDITION OF THE MILK TRANSFER SYSTEM OF MILKING MACHINES

The article contains a review material on the level of microbial contamination of the milk-carrying sections of the transport system of the 2ADS-N (milk pipeline), Merry-go-round, Herringbone and Parallel milking plants.&#x0D; The differences in the level of bacterial contamination of the surfaces of components and parts in contact with milk, depending on the volume and structural features and types of materials used for their production, have been noted.&#x0D; The critical contamination limits have been identified that allow taking timely corrective actions to mitigate potentially&#x0D; dangerous biological risks in accordance with the HACCP principles.&#x0D; It is indicated on the necessity of investigation of microbial contamination of milk hoses for pumping milk from the milking parlor to the cooling tank and milk hoses for pumping milk from the cooling tank to the milk delivery truck, as well as the correction of sanitary treatment regimes for these types of products.

Titik Kritis Keamanan Pangan pada Tahap Pengolahan dan Penyajian Beberapa Jenis Minuman Es

In small vendors, iced beverages potentially contain microbiological and chemical hazards. The objective of this study was to identify critical points of hazard during processing and serving steps various types of most popular iced beverages. Based on processing step, there were identified nine types of iced beverages i.e. coconut, grass jelly, sliced fruit, orange, mixed, cendol, juice, blended and flavouring ice. The study was conducted by observation 90 vendors addressed to processing step, utilities, and environ-mental condition at low, middle and high economic scale of vendors. The critical points were determined according to the principles of HACCP. The results showed that more complex of processing step, lower economic scale and poor of facilities caused more critical points. Mixed ice (containing fruits, grass jelly and jelly) that sold at lower economic scale vendor has the most critical points number (11 out of 14), i.e. ice cube, water mixture, syrup, ice washing, ice downsizing, ice storage, fruits and ingredients washing process, fruit and jelly slicing process and storage, and mixing process. On the medium economic scale vendor, there were 1-3 critical points number and on the highest economic scale there was only one critical point number which was in the mixing process.