Food product quality and safety control based on HACCP principles

Autor:	M S Gorbunchikova, L M Zakharova
Rok vydání:	2021
Předmět:	Risk analysis (engineering) media_common.quotation_subject Quality (business) Product (category theory) Business Safety control media_common
Zdroj:	IOP Conference Series: Earth and Environmental Science. 845:012125
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/845/1/012125
Popis:	The quality and safety of the resulting food product depend on many factors, including action coordination at all stages of the production process. A high level of control makes it possible to ensure it. In this sense, the HACCP system is the most suitable quality control system. The paper considers the possibility of the HACCP principles’ application to the technological process of bakery product production from wheat flour in the conditions of the Kemerovo Bread Factory. Then the authors present the possible risk analysis, identify critical points of the technological process, establish critical limits for each of the points, and define a monitoring system.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f56ad750c5b8102ff470babea251cdc0 https://doi.org/10.1088/1755-1315/845/1/012125 Zobrazit plný text záznamu