Detection of causes of defects in the cooked sausage production

Autor:	E S Voloshina, N I Dunchenko, V S Yankovskaya, S V Kuptsova, K V Mikhaylova, A A Odintsova
Rok vydání:	2022
Předmět:	General Medicine General Chemistry
Zdroj:	IOP Conference Series: Earth and Environmental Science. 1052:012124
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/1052/1/012124
Popis:	The work presents a method for analysing hazardous factors in the cooked sausage production. The method includes the formation of a register of hazardous factors and the determination of cause-and-effect relationships between the hazards and their causes. The formed register includes 30 indicators and 25 factors affecting the occurrence of defects in cooked sausages. The critical control points of the cooked sausage production technology were determined, and a hazard analysis was carried out for each critical control point. In integration with the principles of HACCP, the developed method helps to reduce the number of defective products and increase customers` satisfaction.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::319d86b7b072c532ce45a539c2414bfe https://doi.org/10.1088/1755-1315/1052/1/012124 Zobrazit plný text záznamu