CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK
Competitive production management is impossible without comprehensive hazard monitoring and critical parameters control at every stage of food production from raw material and auxiliary materials delivery to ready product realization, which is difficult without modern IT-support. The HACCP (Hazard A...
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The V.M. Gorbatov All-Russian Meat Research Institute
2017-04-01
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Online Access: | https://www.meatjournal.ru/jour/article/view/49 |
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doaj-41936f8ed26e4aa6ae738822a234d37e2021-07-28T21:17:51ZengThe V.M. Gorbatov All-Russian Meat Research InstituteTeoriâ i Praktika Pererabotki Mâsa2414-438X2414-441X2017-04-0121698310.21323/2414-438X-2017-2-1-69-8338CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORKA. V. Borodin0I. M. Chernukha1M. A. Nikitina2Moscow state academy of veterinary medicine and biotechnology — K.I. Skryabin MVAV.M. Gorbatov All-Russian Meat Research InstituteThe V.M. Gorbatov All-Russian Meat Research InstituteCompetitive production management is impossible without comprehensive hazard monitoring and critical parameters control at every stage of food production from raw material and auxiliary materials delivery to ready product realization, which is difficult without modern IT-support. The HACCP (Hazard Analysis and Critical Control Points) approach to product safety differs from ready product testing for compliance with NaTD requirements (Normative and Technical Documentation) and emphasizes the importance of the process approach to monitoring at every stage of food production. Critical control points (CCP) identification is a stage, where the presence of a risk of manufacturing products that are unsafe for human health is recognized and it is possible to take action to its elimination, prevention or reduction to an acceptable level. The use of soſtware package significantly increases the enterprise HACCP system efficiency. The article describes methodological bases for IT-approach to the CCP identification in the trophological meat production chain from field to fork. The algorithmic support and soſtware for the «Decision tree», which allows detecting existing hazards, identifying risks, determining CCPs and describing them, has been developed.https://www.meatjournal.ru/jour/article/view/49trophological chaincritical control pointshaccpmeat products |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
A. V. Borodin I. M. Chernukha M. A. Nikitina |
spellingShingle |
A. V. Borodin I. M. Chernukha M. A. Nikitina CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK Teoriâ i Praktika Pererabotki Mâsa trophological chain critical control points haccp meat products |
author_facet |
A. V. Borodin I. M. Chernukha M. A. Nikitina |
author_sort |
A. V. Borodin |
title |
CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK |
title_short |
CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK |
title_full |
CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK |
title_fullStr |
CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK |
title_full_unstemmed |
CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK |
title_sort |
critical control point identification through trophological meat production chainfrom field to fork |
publisher |
The V.M. Gorbatov All-Russian Meat Research Institute |
series |
Teoriâ i Praktika Pererabotki Mâsa |
issn |
2414-438X 2414-441X |
publishDate |
2017-04-01 |
description |
Competitive production management is impossible without comprehensive hazard monitoring and critical parameters control at every stage of food production from raw material and auxiliary materials delivery to ready product realization, which is difficult without modern IT-support. The HACCP (Hazard Analysis and Critical Control Points) approach to product safety differs from ready product testing for compliance with NaTD requirements (Normative and Technical Documentation) and emphasizes the importance of the process approach to monitoring at every stage of food production. Critical control points (CCP) identification is a stage, where the presence of a risk of manufacturing products that are unsafe for human health is recognized and it is possible to take action to its elimination, prevention or reduction to an acceptable level. The use of soſtware package significantly increases the enterprise HACCP system efficiency. The article describes methodological bases for IT-approach to the CCP identification in the trophological meat production chain from field to fork. The algorithmic support and soſtware for the «Decision tree», which allows detecting existing hazards, identifying risks, determining CCPs and describing them, has been developed. |
topic |
trophological chain critical control points haccp meat products |
url |
https://www.meatjournal.ru/jour/article/view/49 |
work_keys_str_mv |
AT avborodin criticalcontrolpointidentificationthroughtrophologicalmeatproductionchainfromfieldtofork AT imchernukha criticalcontrolpointidentificationthroughtrophologicalmeatproductionchainfromfieldtofork AT manikitina criticalcontrolpointidentificationthroughtrophologicalmeatproductionchainfromfieldtofork |
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1721260782906245120 |