Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and sa...

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Bibliographic Details
Main Authors: Ulbala Tungyshbayeva, Saverio Mannino, Raushangul Uazhanova, Mamyrbek Alibekovich Adilbekov, Madina Asatullaevna Yakiyayeva, Assemay Kazhymurat
Format: Article
Language:English
Published: PC Technology Center 2021-06-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
haccp
critical control points
bakery products
food safety and quality
Online Access:http://journals.uran.ua/eejet/article/view/234969

Internet

http://journals.uran.ua/eejet/article/view/234969

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