The analysis of production safety factors in technochemical control of oil and fat manufacture

Authors

DOI:

https://doi.org/10.15587/2312-8372.2014.28101

Keywords:

food safety, natural and anthropogenic ecotoxicants, vegetable oils, margaric production

Abstract

The basic principles and aims of food safety international system (HACCP: Hazard Analysis and Critical Control) are presented in the article. The features of its introduction in the oil and fat industry in connection with the monitoring of the ecotoxicants (pesticides, polychlorinated biphenyls and polycyclic hydrocarbons) in vegetable oils and margaric production (margarine, confectionery fats) are given. It is shown that the effectiveness of the HACCP system implementation connect with the need to create the modern charts of technochemical control of raw materials and finished products of oil and fat production. A prerequisite for this process is creating the flowcharts of physical and chemical hazard factors of food products and initiation of new methods for determination of natural and anthropogenic ecotoxicants using modern physical and chemical methods of analysis such as gas-liquid chromatography, gas-liquid chromatomass-spectrometry and high efficiency liquid chromatography.

Author Biographies

Ірина Володимирівна Левчук, SE "Ukrmetrteststandart", Metrology, 4, Kiev, Ukraine, 03143

Candidate of technical sciences, Deputy Head of the scientific-methodical laboratory chromatographic studies

Микола Іванович Осейко, National University of Food Technologies, Kyiv

Doctor of Technical Sciences, Professor 

Department of technology of fats and perfumes and cosmetic products

Валентина Кузьмівна Тимченко, National Technical University “Kharkov Polytechnic Institute”, Frunze 21, Kharkov, Ukraine, 61002

Candidate of Technical Sciences, Professor

The department of technology of fats and products of fermentation

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Published

2014-10-02

How to Cite

Левчук, І. В., Осейко, М. І., & Тимченко, В. К. (2014). The analysis of production safety factors in technochemical control of oil and fat manufacture. Technology Audit and Production Reserves, 5(2(19), 21–25. https://doi.org/10.15587/2312-8372.2014.28101

Issue

Vol. 5 No. 2(19) (2014): Production reserves. Economics and management of enterprise. Development of productive forces and regional economy

Section

Production reserves

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Copyright (c) 2016 Ірина Володимирівна Левчук, Микола Іванович Осейко, Валентина Кузьмівна Тимченко

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