Open AccessTECHNOLOGICAL EXPERTISE, QUALITY AND SAFETY MANAGEMENT SYSTEMS OF FOOD PRODUCTS. VALIDATION OF THE TECHNOLOGICAL PROCESSES CONTROL MEASURES
Author(s) -
А. Kapustian,
N. Cherno,
Olena Antipina,
L. Gural,
K. Naumenko,
Olena Malinka
Publication year - 2021
Publication title -
naukovì pracì onaht/naukovì pracì
Language(s) - English
Resource type - Journals
eISSN - 2414-0295
pISSN - 2073-8730
DOI - 10.15673/swonaft.v2i85.2173
Subject(s) - risk analysis (engineering) , food safety , hazard analysis and critical control points , quality (philosophy) , critical control point , production (economics) , quality management system , competence (human resources) , traceability , technological change , food processing , business , hazard analysis , management system , quality management , computer science , operations management , engineering , reliability engineering , philosophy , food science , software engineering , artificial intelligence , macroeconomics , chemistry , pathology , psychology , social psychology , epistemology , medicine , economics
Technological expertise of food production is an extremely important competence for the production process. Technological expertise of food production has many points of contact with quality and safety management systems. In order to regulate the quality and safety of food products at the legislation level, it is indispensable for companies to implement quality and safety management systems that are harmonized with international standards. To implement the legal requirements, manufacturers must adhere to good hygiene and good manufacturing practices for the implementation of prerequisites for production, as well as the principles of the HACCP system. in practice, manufacturers are faced many problems that require a deep understanding, a scientific approach. One of the steps in the implementation of the HACCP system is a detailed description of the technological scheme of production and modes of technological processes. Validation of control measures is used to establish the correct technological regimes, because otherwise a hazard may arise, which will further affect the quality and safety of products. The paper provides recommendations for the selection of methods for validation of control measures of significant hazards in the production of milk and canned (fruits and vegetables) products as a necessary element of technological expertise and quality and safety management systems. It was provide a brief description of the such food groups as milk products and canned products (fruit and vegetable) from the technological expertise view of point. For both of these groups hazards have been identified in the technologies and significant hazards were detected. The validation methods of significant hazards control measures in the production of a specific group of food products were analyzed, that can improve deeper understanding of processes and, therefore, risk reduction in problem prevention and process management.