ANALYSIS OF DOCUMENTS OF THE HACCP SYSTEM AT THE CURRENT ENTERPRISE
Abstract
The systemic approach to food safety and the prevention of foodborne diseases during the life cycle of food products is called the HACCP system. Meat and meat products are considered the most sensitive to contamination by pathogenic microbes. Meat is a nutrient medium for the development of microbes. Measures aimed at improving the existing HACCP system in production are considered mandatory and permanent. The purpose of the study: to analyze the documents of the HACCP system, to justify the expediency of the selected CCP. The purpose of the study: to analyze the documents of the HACCP system, to justify the expediency of the selected CCP. Materials and methods. To achieve the goal, the method of review and analysis of evidence from a number of sources and studies was chosen. The material is documents of the Food Safety System (HASSR). Presentation of the main research results. During the implementation of the security system at Lubnymyaso LLC, IT-Enterprise established 12 critical control points. One of the CCP is the dosage of spices. In order to substantiate the expediency of this CCP, an analysis of security system documents was conducted. One of the mandatory documents of the HACCP system is the description of raw materials, packaging materials and ingredients. Requirements for the description of raw materials apply to the entire food chain. For analysis, we choose granulated garlic. Analyzing the table, it is possible to state that if the requirements prescribed in the description of the raw material are met, starting from the input control to the dosing stage of granulated garlic, the ingredient remains safe. Due to the fact that the effectiveness of the security system is estimated through traceability, we analyzed the production technology of frozen hamburger beef patties. Taking into account the analysis of documents of the NAASR system, its introduction and implementation in production, as well as taking into account positive practices, we believe that the selected CCP is not justified. Conclusions. Thus, the studied CCP should be considered a control point. In our opinion, the measures implemented in the production of frozen beef hamburger patty make it possible to obtain a safe product, taking into account the fact that the product will undergo heat treatment before use.
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