Open AccessQuality control system based on the HACCP principles for safety production process of toppling bread
Author(s) -
Anastasia Odintsova,
Н.И. Дунченко
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/981/2/022063
Subject(s) - quality (philosophy) , critical control point , production (economics) , process (computing) , business , risk analysis (engineering) , food safety , computer science , food science , philosophy , chemistry , macroeconomics , epistemology , economics , operating system
Nowadays, it is very important to produce safe products. The global problem is a quality of food products and it is significant item for modern producer and consumer. The quality guarantees that technology is highly monitored, with all technological steps and conditions. The technology process of toppling bread has a number of steps and production operations. Raw materials are – flour, water and yeast starter. In this article the HACCP procedure for toppling bread production is shown. The most important aspects of quality management in food industrial process are: developing a block-schema of the process, critical control points identification and, as a result, a HACCP list creation. These aspects are established in this paper according to the technological process of toppling bread. With the use of these data it is possible to implement a HACCP system in technological process of toppling bread in order to trace all processes, production conditions and to produce a safe product with good quality.