Identification of health and safety management system components in the fish patty production
| Autor: | N. I. Dunchenko, M. S. Hadgu, E. S. Voloshina, V. S. Yankovskaya, S. V. Kuptsova, M. A. Ginzburg |
|---|---|
| Jazyk: | ruština |
| Rok vydání: | 2019 |
| Předmět: |
Safety indicators
Silver carp Hypophthalmichthys biology Geography Planning and Development 0402 animal and dairy science quality safety fish cutlets food safety management system haccp defects 04 agricultural and veterinary sciences Management Monitoring Policy and Law Raw material TP368-456 biology.organism_classification 040201 dairy & animal science Food processing and manufacture Toxicology Saurida Production control Critical control point Ishikawa diagram Business 0405 other agricultural sciences 040502 food science |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 105-111 (2019) |
| ISSN: | 2310-1202 |
| Popis: | The article reveals research on the development of health and safety management system components for making fish patties from different species of shark catfish (Pangasianodon Hypophthalmus), croaker (Otolithus Sp), silver carp (Hypophthalmichthys Molitrix), Atlantic mackerel (Scomber Scombrus) and lizardfish (Saurida Tumbil). It suggests a nomenclature of fish patty safety indicators including hygienic, microbiological, identificational, and also the product list, ingredients, organoleptic properties, physical and chemical properties, nutritional energy value, date of manufacture and date of packaging, expiry date and storage conditions, batch number, conformity markings, name and location of the manufacturer. The research has analyzed the fish patty production block diagram and determined critical control points. Based on the cause and effect diagram for defects in fish patties, all defects are grouped into three blocks: defects due to the poor quality of raw material, processing defects, defects due to improper storage, transportation and sale. The obtained results have underlain the guidelines to prevent defective products at the stages of acceptance, manufacture, storage, and transportation of products to the consumer. The research also communicates recommendations for procurement of raw materials, production control, and qualification requirements for personnel, labor protection and metrological control of the equipment used. HACCP components have been successfully identified: preventive measures for hazards identified in the production of fish patties, 6 critical control points, a draft HACCP plan, and a prerequisite program. |
| Databáze: | OpenAIRE |
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