Quality and safety ensuring in the development of flavored spices based on greated cereals using the HACCP principles

Abstract

The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of flavoring condiments of increased nutritional value. The new flavor seasoning is developed on the basis of sprouted green buckwheat of the «Bogatyr» variety, dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander).For a flavoring seasoning with the addition of 30 % sprouted green buckwheat, technical conditions have been developed, where the requirements for organoleptic, physico-chemical and microbiological quality indicators are normalized.

The paper describes the method of germination of green buckwheat grain, as well as the standards used for drawing up the HACCP plan at the enterprise.

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.