DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION

• Main Authors: Baryshnikova N.I., Reznichenko I.Y., Vayskrobova E.S.
• Format: Article
• Language: Russian
• Published: Kemerovo State University 2017-12-01
• Series: Техника и технология пищевых производств
• Subjects: wheat bread; safety; food safety management system; haccp system; dangerous factors; critical control points
• Online Access: http://fptt.ru/stories/archive/47/15.pdf

Modern food production companies face severe competition when the resources are always limited. To ensure stable operation and production development the companies have to produce safe goods to meet the legislative and consumer requirements completely. In this regard, enterprises need to develop and use food safety management systems. The set of HACCP principles is the main model of food safety management. This means that food production companies should develop and use quality management systems and food safety standards. Principles of Hazard Analysis and Critical Control Points System represent the basic model which should be used to manage food safety. The authors chose standard GOST R ISO 22000 to develop a safety management system. They analyzed the process of wheat bread production on compliance with the standard from the point of view of food safety and quality improvement [1-3]. As a result, they prepared a wheat bread production flowchart used by one of Magnitogorsk companies, studied the requirements on raw materials and packaging materials used at wheat bread production, described the produce, determined and described biological, chemical and physical risks involved in the wheat bread production. Besides, they determined certain procedures to control them. The authors assessed the risks with regard to the severity of consequences and their probability and determined unacceptable risks. The authors determined critical control points (CCP) on the basis of the determined unacceptable risks using «decision tree» method. As a result, they identified two critical control points in the technological process: dough fermentation and baking. Each CCP was documented as a HACCP plan: critical limits, monitoring procedures, corrective actions, verification procedures and forms of records were identified. Besides, the authors developed the programs of compulsory preliminary activities. Eventually, the authors developed a set of documents for the company.