Identification of critical control points for safety management of production of frozen fish

Authors

  • Андрій Миколайович Одарченко Kharkiv State University of Food Technology and Trade, Klochkovs’ka str., 333,Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-4205-7286
  • Тетяна Василівна Карбівнича Kharkiv State University of Food Technology and Trade 333 Klochkovs’ka str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-2238-5445
  • Євгенія Леонідівна Гасай Kharkiv State University of Food Technology and Trade 333 Klochkovs’ka str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-7087-3315
  • Діана Дмитрівна Ільїна Kharkiv State University of Food Technology and Trade 333 Klochkovs’ka str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-6397-6690

DOI:

https://doi.org/10.15587/1729-4061.2015.50979

Keywords:

frozen fish, safety management system, critical control points, hazards

Abstract

The features of the introduction of the safety management system HACCP in Ukrainian fish processing enterprises were considered. A full analysis of hazards occurring in the production of frozen fish was performed and it was determined that quality control in fish industry enterprises is carried out by production-veterinary control departments (PVCD), which include veterinary service specialists, chemists, bacteriologists. PVCD allow sales of fish products only if their quality characteristics meet the requirements of GOST or TU. Before the introduction of the safety management system of food products, safety working group conducts research for each type (group) of products according to DSTU 4161-2003 and registers them in certain safety protocols.

Critical control points for safety management of production of frozen fish were developed. Hazard analysis and identification of CCP of production of frozen fish in fish processing enterprises revealed that the most serious stage is acceptance of live fish, because biological and chemical factors are significant and can lead to diseases common to fish and humans, or development or exacerbation of allergic diseases. The stage of fish storage: observance of temperature conditions and shelf life is also important.

Author Biographies

Андрій Миколайович Одарченко, Kharkiv State University of Food Technology and Trade, Klochkovs’ka str., 333,Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Associate Professor

Department of commodity science, quality management and ecological safety

Тетяна Василівна Карбівнича, Kharkiv State University of Food Technology and Trade 333 Klochkovs’ka str., Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of commodity science, quality management and ecological safety

Євгенія Леонідівна Гасай, Kharkiv State University of Food Technology and Trade 333 Klochkovs’ka str., Kharkiv, Ukraine, 61051

Senior Lecturer

Department of commodity science, quality management and ecological safety

Діана Дмитрівна Ільїна, Kharkiv State University of Food Technology and Trade 333 Klochkovs’ka str., Kharkiv, Ukraine, 61051

Department of commodity science, quality management and ecological safety

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Published

2015-10-15

How to Cite

Одарченко, А. М., Карбівнича, Т. В., Гасай, Є. Л., & Ільїна, Д. Д. (2015). Identification of critical control points for safety management of production of frozen fish. Eastern-European Journal of Enterprise Technologies, 5(11(77), 31–35. https://doi.org/10.15587/1729-4061.2015.50979

Issue

Vol. 5 No. 11(77) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Андрій Миколайович Одарченко, Тетяна Василівна Карбівнича, Євгенія Леонідівна Гасай, Діана Дмитрівна Ільїна

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