QUALITY AND SAFETY ENSURING IN THE DEVELOPMENT OF FLAVORED SPICES BASED ON GREATED CEREALS USING THE HACCP PRINCIPLES

The orientation towards a healthy lifestyle is becoming more and more popular among various groups of the population, which in turn entails an increase in the demand for products for «healthy eating». These products include products with a reduced amount of fat, sugar, but high in dietary fiber, vitamins, minerals. The need to enrich products with biologically active substances and dietary fibers is relevant for the development of food products that meet the needs of the modern consumer. A stable supply of the population with high-quality, biologically complete, ecologically safe food products can be ensured by developing the production potential of the food industry [1]. Food safety is becoming increasingly important in the food industry. The main reason is the susceptibility of products to microbiological, physical and chemical hazards. Hazard Analysis and Critical Control Points (HACCP) is a systems approach that aims to identify food hazards, identify critical control points (CCPs) and bring them under control. The CodexAlimentarius Commission describes CCPs as control steps to prevent, reduce or eliminate hazards. For the food industry, the HACCP program is currently recognized as the best approach to food safety control [2]. Considering that grain processing products are among the affordable products of everyday demand, there is a question of giving them functional properties. Of particular interest are sprouted grains of cereals and legumes, their use allows to diversify the range of products, give the products an original flavor range and enrich them with biologically active substances [3]. During germination, grain turns into a real concentrate of vitamins, microand macroelements, and becomes the leader among all products in terms of enzyme content. In addition, young sprouts are a source of proteins and antioxidants. Sprouts are very nutritious, cleanse the body of toxins, improve intestinal function, strengthen immunity, energize, prolong youth and beauty [4]. Spices and condiments are an indispensable ingredient in most recipes, from salads and first courses to desserts. Of course, neither spices nor seasonings are essential products, but they help to expand the range of dishes and facilitate the process of their preparation [3]. Thus, the object of research is the production of a new flavoring seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP principles. The aim of this research is to prepare a flavoring seasoning with increased nutritional value and to study the potential hazards for the safe production of flavoring seasoning using the HACCP principles.


Introduction
The orientation towards a healthy lifestyle is becoming more and more popular among various groups of the population, which in turn entails an increase in the demand for products for «healthy eating». These products include products with a reduced amount of fat, sugar, but high in dietary fiber, vitamins, minerals. The need to enrich products with biologically active substances and dietary fibers is relevant for the development of food products that meet the needs of the modern consumer. A stable supply of the population with high-quality, biologically complete, ecologically safe food products can be ensured by developing the production potential of the food industry [1].
Food safety is becoming increasingly important in the food industry. The main reason is the susceptibility of products to microbiological, physical and chemical hazards. Hazard Analysis and Critical Control Points (HACCP) is a systems approach that aims to identify food hazards, identify critical control points (CCPs) and bring them under control. The CodexAlimentarius Commission describes CCPs as control steps to prevent, reduce or eliminate hazards. For the food industry, the HACCP program is currently recognized as the best approach to food safety control [2].
Considering that grain processing products are among the affordable products of everyday demand, there is a question of giving them functional properties. Of particular interest are sprouted grains of cereals and legumes, their use allows to diversify the range of products, give the products an original flavor range and enrich them with biologically active substances [3].
During germination, grain turns into a real concentrate of vitamins, micro-and macroelements, and becomes the leader among all products in terms of enzyme content. In addition, young sprouts are a source of proteins and antioxidants. Sprouts are very nutritious, cleanse the body of toxins, improve intestinal function, strengthen immunity, energize, prolong youth and beauty [4].
Spices and condiments are an indispensable ingredient in most recipes, from salads and first courses to desserts. Of course, neither spices nor seasonings are essential products, but they help to expand the range of dishes and facilitate the process of their preparation [3].
Thus, the object of research is the production of a new flavoring seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP principles. The aim of this research is to prepare a flavoring seasoning with increased nutritional value and to study the potential hazards for the safe production of flavoring seasoning using the HACCP principles. As a result of the analysis of the production process of flavoring seasoning, dangerous factors and management measures were identified. Three critical control points have been identified: in the process sprouted, in the process disinfection under grain germination, and in the process packaging of the finished product. Biological, chemical and physical hazards that can occur at each stage of seasoning production are identified. Once the risk factor was identified, critical limits were identified and monitoring procedures were established, as well as corrective actions were developed. During the research, a HACCP plan was developed for a new type of flavor seasoning with increased nutritional value in order to improve the safety and quality of products. The application of the HACCP plan will allow to effectively manage processes, use preventive measures, and accurately identify critical processes.

Methods of research
Keywords: flavor seasoning, sprouted green buckwheat, critical control point, HACCP plan.
ISSN 2664-9969 based on sprouted green buckwheat has been developed. On the basis of the conducted marketing research it was revealed [5] that the majority of consumers (70 %) consider it necessary to produce seasonings based on natural ingredients with increased nutritional value. One of the cereals characterized by a high content of biologically active substances is green buckwheat or paspalum (Latin Paspalum), a genus of herbaceous plants of the Poaceae family. Green buckwheat is distinguished by a balanced composition of vitamins, mineral elements, proteins, essential amino acids, contains phytosterols, carbohydrates (characterized by high fiber content), as well as purines necessary for the full functioning of the body. Another important value of sprouted cereals is its antioxidant properties. Green buckwheat is responsible for the level of cholesterol in the blood, helps cleanse blood vessels, removes toxins and toxins from the body, and reduces the risk of blood clots [3,6]. In the process of germination in buckwheat grain, the activity of enzymes is activated that contribute to the breakdown of those contained in the grain (carbohydrates, fats and proteins) into organic components that are simpler in structure and easily assimilated by the human body. The use of sprouted green buckwheat will make it possible to obtain a product with increased nutritional value, which has a positive effect on the physiological functions of the human body. When developing a new flavoring seasoning, sprouted green buckwheat of the Bogatyr variety was used as the main component. The seasoning also included dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander).
To improve the biological value, the grain of green buckwheat was germinated to a sprout length of 1-1.5 mm, then the grains were washed and dried to a moisture content of 14-14.5 % at a temperature not higher than 45 °C in order to avoid the destruction of vitamin C, enzymes, folic acid and other biologically active substances. Sprouted, then dried to a moisture content of 14-14.5 % and crushed green buckwheat grains served as the main raw material for the preparation of a new product. According to the recipe, dried crushed sprouted grains and all other ingredients were mixed. Friable, powdery appearance of the flavoring seasoning for the first courses was received, weighed in 100 g and stored in glass jars.
When developing the HACCP plan, let's use the standards of the Republic of Kazakhstan, which ensure the implementation of the HACCP plan at the enterprises:

Research results and discussion
An important part of the study is the development of a HACCP plan to monitor the safety of flavoring condiments with increased nutritional value. Work has been carried out on the development of recipe compositions, the formation of a high-quality type of flavoring seasoning with the addition of sprouted green buckwheat, and a possible algorithm for determining the CCP was proposed. By organoleptic analysis of the obtained samples, it was found that the addition of sprouted green buckwheat to the composition of flavoring seasonings to improve the organoleptic characteristics and to increase the nutritional value of ready-made products confirm the results of sensory analysis. These products were characterized by harmonious, spicy, refreshing, slightly tart, slightly pungent and bitter taste and aroma, pleasant color, crumbly and uniform appearance [5,7].
Technical specifications have been developed for a flavoring seasoning with the addition of 30 % sprouted green buckwheat ST AO 990840000359-02-2020, where the requirements for organoleptic, physicochemical and microbiological indicators of new products are normalized (Table 1).
During the production of a new type of flavoring seasoning, critical control points (CCPs) were determined at each stage of production using the Decision Tree. A monitoring system has been developed for each CCP, which allows carrying out the order of observations and measurements according to the plan and detecting violations of critical limits.
Hazard analysis considers the likelihood and severity of hazards if all possible hazards have been identified at all stages, and actions and procedures have been defined to prevent hazards from occurring. The HACCP plan provides for such types of hazards as biological, chemical and physical. Biological hazards include pathogens, bacteria, viruses, parasites, fungi and molds. Chemical hazards include: -toxins of various origins; -food additives in high concentration or unauthorized in the country; -detergents and disinfectants; -lubricants and fluids from equipment. Physical hazards include solids such as glass, wood, metal, plastic.
All hazards are controlled in accordance with the HACCP plan for each CCP using the monitoring and corrective action procedure and with the production program of mandatory preliminary measures (PPMPM) [8].
The results of the analysis of decision making on hazardous production processes of a new type of flavoring seasoning and critical control points (CCP) are presented in Table 2.
According to the Table 2, among these process stages there are three critical control points (CCPs) -the germination stage, the disinfection stage during the germination of the grain, and the packaging stage. At the stage of grain germination, a physical hazard can arise -the ingress of foreign objects. The disinfection stage during grain germination is characterized by a biological hazard -an expired preparation lacks disinfection efficiency. There is a biological, chemical and physical hazard for the packaging stage -leakage and absorption of moisture from the environment caused the growth of microbes. Storage and distribution conditions are critical to maintaining consumer acceptability and shelf life.
Establishing critical limits is necessary to prevent, eliminate, or reduce contamination present to an acceptable level. Fig. 1 shows a process flow diagram of a flavoring production process with established measures for managing critical control points. The process flow diagram shows the flow of the production process and makes the process transparent. TECHNOLOGY AUDIT AND PRODUCTION RESERVES -№ 6/3(56), 2020 ISSN 2664-9969 Mold, CFU/g (cm 3 ), no more 100 BGKP (coliforms), not allowed in the mass of the product, g (cm 3 ), no more 0.01 Sulfite-reducing clostridia, not allowed in the mass of the product, g 1.0 S.aureus, not allowed in the product mass, g 1.0 B.cereus, not allowed in the product mass, g 100 Table 2 Analysis of decision making on hazardous production processes of a new flavoring seasoning and critical control points Step no. After identifying hazards, establishing critical limits and critical control points, to prevent all of the listed hazards for each installed CCP, a HACCP plan was developed for the production of a new flavoring seasoning.
In the production of a new type of flavoring seasoning, the presented HACCP plan is applied in conjunction with PPMPM, only then it is possible to eliminate or reduce the risks of hazards and the possibility of producing safe, high-quality products. Table 3 shows all potential critical hazards, critical control point, critical limits, responsible person, frequency, recording, corrective action.
For each CCP, the frequency and order of monitoring is established, which shows the controllability of management actions. The monitoring system includes all planned actions that relate to hazards. The HACCP plan specifies corrective actions for each CCP.
Therefore, the implementation of the HACCP plan requires the participation of all personnel involved in production at all stages [9,10].

Conclusions
HACCP plan for a new flavoring seasoning with increased nutritional value is developed. The developed HACCP plan will make it possible to efficiently manage the production processes of high quality flavoring seasoning based on sprouted green buckwheat, spices, dried vegetables and herbs, while using preventive measures and accurately identifying critical processes.
As a result of the analysis of the production process of flavoring seasoning, dangerous factors were identified: physical (ingress of foreign objects, leakage, absorption of moisture), biological (growth of microorganisms). Preventive measures have been developed to eliminate risks or reduce them to an acceptable level. As a result of the analysis of the production process of flavoring seasoning, three CCPs were identified: in the process of germinating grain, in the process of disinfection during germination of grain and during packaging of the finished product. When risk factors are identified, critical limits are determined that are necessary to determine whether a CCP is under control or not.  For the first CCP, hazardous factors are not allowed, for the second CCP, the critical limits are the storage temperature of the drug (0 ± 5 °C) and a shelf life of no more than 2 days, and for the third CCP, the critical limits are the temperature and humidity of the packaging room (<30 °C and <60 %). For each CCP, the frequency and order of monitoring is established, which shows the controllability of control actions. Corrective actions are developed, namely, to correct the identified hazardous factors, visual control is carried out on 1 CCP, inappropriate products are disposed of at 2 CCPs, and the finished packaging is rejected at 3 CCPs and the entire batch is rechecked.