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APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE

Published in Food Processing: Techniques and Technology · Pages 110–114 · Rubric: STANDARDISATION, CERTIFICATION, QUALITY AND SAFETY
Received: 25.09.2013 Accepted: 25.09.2013 Published: 25.09.2013 Language of publication: RUS
Currently in market conditions, the company must meet the needs of consumers with qualitative and safe products. Guarantee of safety of production at the enterprises of a system of HACCP. The system is based on the speedy mitigating the risks at each stage of the production process, rather than on detection of dangerous food products at the end of production. Introduce the system provides a stable product quality. This article presents the research results of analysis of hazards and critical control points in the technology of functional sour-milk product in accordance with the principles of the HACCP system. The list of carried hazardous factors (biological, chemical, physical) on the graph of risk analysis. Determine the critical control points during the development of functional sour-milk product.
Quality, safety, HACCP quality management system, hazard factor, risk analysis, critical control point
Text References
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