critical control point

Development of safety management system elements in the production of carbohydrate-protein product

The article shows the feasibility of implementing the principles of HACCP in the production of a carbohydrate-protein product based on curd whey concentrate. A risk analysis is carried out in the production of a carbohydrate-protein product, the potential sources of hazardous factors are substantiated. It was established that the most severe consequences can be observed from the presence of pathogenic microorganisms, mycotoxins, toxic elements (lead, arsenic, cadmium, mercury), pesticides and radionuclides in the product.

Development of safety management systems as a condition for implementing the technical regulations of the Customs Union requirements

The article proves the necessity of improving food quality and food safety. The authors present the main stages of implementing safety management systems based on HACCP principles as well as typical difficulties in planning, developing, implementing and servicing the system.

Desk02 theme