Scientific substantiation of HACCP system implementation in juice production

Abstract

The purpose of the study is to substantiate the scientific implementation of a safety management system based on HACCP principles in the production of juice. Research Methods: Integral Risk Analysis, Decision Tree to Identify Critical Control Points. On the basis of theoretical data and research of the production process, an analysis of hazardous factors affecting the safety of the finished product is made. Based on the requirements of good hygiene and manufacturing practices (GMP and GHP), 13 prerequisite programs have been developed for the enterprise. The prerequisite programs specify which operational records should be maintained by the enterprise. According to the normative documents, which establish requirements for the HACCP system at the Ukrainian enterprises. Obligations in Ukraine are regulated by the provisions of the Code for the Association of Ukraine with the European Union and that it is consolidated on the basis of legislation and regulatory acts. The HACCP group at the enterprise, juice description, identification of specific consumer groups, development and validation of the block diagram, analysis of dangerous factors, establishment of critical control points, establishment of critical limits, monitoring systems, corrective actions, validation and verification procedures, and document management. The description of the juice includes the composition; structure and physicochemical characteristics; microbiological and chemical criteria; type of processing, method of consumer and transport packaging; type of marking; storage and transportation conditions; expiration date; method of consumption, marketing method; information about the intended consumer consumption (use). The production flowchart is based on the technological instructions of the enterprise and tested. Hazardous factors analysis includes biological, chemical and physical factors. On the basis of the analysis of the uncertainties, a critical production control point was established. The critical control point is determined at the stage of heat treatment of the product. Critical limits and monitoring system identified - critical points should be checked daily. Also, monitoring records of critical control points should be maintained on a daily basis.