Development of the safety management system during the production of flour confectionery
DOI:
https://doi.org/10.15587/2706-5448.2020.205129Keywords:
flour confectionery, food safety management system, HACCP system, prerequisites.Abstract
The object of research is to manage the safety of developed flour confectionery products from organic raw materials – cakes, pastries and biscuits. There are many approaches to implementing a food safety management system. However, in practice it has been established that the food safety management system can’t be borrowed from another enterprise and can’t be unified. Each food product has its own characteristics of production, various hazardous factors that affect its safety, which necessitates the development of a safety management system for each group of food products separately. In addition, the study of aspects of the implementation of the food safety management system is a topical issue for enterprises according to legislation.
Based on the requirements of proper hygienic and production practices, the article presents the features of the development of prerequisite programs for the company that manufactures the developed flour confectionery. The prerequisite programs specify which operational records should be kept by the enterprise. Also, based on the 7 principles and 12 steps of the HACCP (Hazard Analysis and Critical Control Points) system, an algorithm for implementing a safety management system during the production of flour confectionery is developed. In particular, developed approaches to the formation of the HACCP group. It is proposed a unified block diagram of the production of flour confectionery, the main hazards in the production of flour confectionery and identified critical control points. It is proposed HACCP-plan for the production of developed flour confectionery, and proposed approaches to validation and HACCP system verification. The article presents the forms of magazines and checklists that can be maintained by the company in order to maintain the HACCP system. The research results enable the enterprises of the flour and confectionery industry to use the basic provisions. Thanks to the research presented in the article, food industry enterprises will be able to improve the safety of their products.
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