The elements of the HACCP system in the production boiled-smoked sausages
Abstract
Processing enterprises annually spend considerable resources on monitoring and maintaining the quality of their products, but now this is not enough, because the Technical regulations of the Customs Union “On safety of food products” require manufacturers to implement a HACCP system. The system of food products safety HACCP is based on critical control points.The monitoring of critical control points permits to eliminate security riskstimely. In this regard, the determination of the limits of controlled parametersin critical control points and the creation of a monitoring system are important tasks for modern food enterprises.
The analysis of the technological process of production of boiled-smoked sausages has shown that the main controlled parameters of the process on different stages are the temperature and humidity. In order to monitor the technological process of production of boiled-smoked sausages, the scheme of the process of production of boiled-smoked sausages is subject to critical control points and the HACCP worksheet is developed, which contains the controlled parameters and their limits. Given that a parameter such as temperature has a control boundary tolerance ± 1оС, therearises aquestion of the accuracy of the measuring instruments used for control. The analysis of control means has shown that the measurement error should be within no more than ± 0,3оС and even less, taking into account the aging of the measuring instrument.
In order to assess compliance with the requirements for metrological support of critical control points, it is proposed to find a correspondence between the assigned limits and the possibility of real measuring instruments to carry out a reliable control. For the purpose of detection of nonconformities in the process of quality management system, there was developed the form of the matrix of responsibility and authority distribution of personnel to perform corrective actions.
The analysis of the technological process of production of boiled-smoked sausages has shown that the main controlled parameters of the process on different stages are the temperature and humidity. In order to monitor the technological process of production of boiled-smoked sausages, the scheme of the process of production of boiled-smoked sausages is subject to critical control points and the HACCP worksheet is developed, which contains the controlled parameters and their limits. Given that a parameter such as temperature has a control boundary tolerance ± 1оС, therearises aquestion of the accuracy of the measuring instruments used for control. The analysis of control means has shown that the measurement error should be within no more than ± 0,3оС and even less, taking into account the aging of the measuring instrument.
In order to assess compliance with the requirements for metrological support of critical control points, it is proposed to find a correspondence between the assigned limits and the possibility of real measuring instruments to carry out a reliable control. For the purpose of detection of nonconformities in the process of quality management system, there was developed the form of the matrix of responsibility and authority distribution of personnel to perform corrective actions.
About the Authors
O. A. Leonov
Russian State Agrarian University - Moscow Timiryazev Agricultural Academy
Russian Federation
Russian Federation
Leonov Oleg A. — DSc (Eng) Professor of the Department of Metrology, Standardization and Quality Management
127550, Moscow, Timiryazevskaya str., 58
N. G. Shkaruba
Russian State Agrarian University - Moscow Timiryazev Agricultural Academy
Russian Federation
Russian Federation
Shkaruba Nina G. — PhD (Eng) Professor of the Department of Metrology, Standardization and Quality Management
127550, Moscow, Timiryazevskaya str., 58
References
1. Leonov O.A., Temasova G.N., Vergasova U.G. Upravlenie kachestvom [Managing quality]. Moscow, RSAU-MTAA, 2015. 180 p.
2. Karpusov V.V. Systemikachestva [Quality systems]. Moscow, FGOU VPO MGAU, 2009. 340 p.
3. Leonov O.A., Temasova G.N., Shkaruba N.ZH. Well. Economika kachestva, standartizatia i sertifikatia [Economics of quality, standardization and certification]. Moscow: Infra-M Publishing House, 2016. 251 p.
4. Dunchenko N.I., Magomedov M.D., Rybin A.V. Upravlenie kachestvom v otraslah pishevoi promishlennosti [Quality Management in the food industry]. M., Publishing house "Dashkov and K ENU", 2012. 212 p.
5. Dunchenko N.I. Nauchni i metodologicheskie podhodi k upravleniu kachestvom pishevih productov [Scientific and methodological approaches to quality management of food products] // Tehnika i tehnologia pishevih proizvodstv = Equipment and technology of food production. 2012, Vol. 3, № 26. pp. 29-33.
6. Leonov O.A., Shkaruba N.ZH. Metodi i sredstva ismereni [Methods and means of measurement]. M., FGOU VPO MGAU, 2014. 256 p.
7. Dunchenko N.I. Nauchnoe obosnovanie tehnologii proizvodstva i printsipovupravleniakachestvomstrukturirovannihmolochnihproductov. Diss. teh.nauk [Scientific arguments of production and quality management principles for structural dairy products, Dr.tech.sciencies]. Moscow, 2003. 560 p.
8. Bessonova L.P., Dunchenko N. Upravlenie bezopasnostiu v pishevoi promishlennosti [Managing safety based on traceability system]. Dairy industry. 2011. no. 12. pp. 21-23.
9. Voloshina E.S., Dunchenko N.I. Upravlenie kachestvom kolbasnih izdelii s ispolzovaniim protsessnogo podhoda, Mezhdunarodnaa nauchno-pracchicheskaa konferentia, posvuashennaa pamiati V.M.Gorbatova [Quality management of sausage product with the use of process approach // International scientific conference in honor of V.M.Gorbatov], Moscow, 2016. no. 1, pp. 76-77.
10. Dunchenko N.I., Igonina I.N. Kvalimetricheskoe prognozirovanie pokazatelei pri razrabotke innovatsionnih produktov, Kompetentsia [Qualimetric characteristics under innovative product production // Competency]. Moscow, 2013, no. 8(109) pp. 38-41.
11. Dunchenko N.I. Yankovska V.S. Primenenie kvalimetricheskogo prognozirovania v APK [Qualimetric forecasting effort in Agrobusiness] // RSAU-MTAA, Moscow, 2012. no. 5 рр. 9-17.
12. Dunchenko N.I., Igonina I.N. Proektirovanie pokazatelei kachestva novih productov na osnove anketirovania potrebitelei, Kompetentsia [Quality indicators designing of new products with the use of questionnaire for consumers // Competency]. Moscow, 2013. no. 2(103), pp. 25-29.
13. Dunchenko, N.I. Bessonova L.P. Upravlenie bezopasnostiu na osnove sistemi proslejivaemosti [Safety management in terms of product traceability] Molochnaapromishlennost=Dairy industry, 2011. no. 12. pp. 21-23.
14. Dunchenko N.I., Kuptsova S.V., Kapotova M.S. Kontrol apparatnogo ceha po kriticheskim tochkam [Control hardware workshop on critical points] // Molochnaa promishlennost=Dairy industry. 2002. no. 6. pp. 48-50.
15. Leonov O.A., Shkaruba N.ZH. Upravlenie kachestvom metrologicheskogo obespechenia predpriatii [GNU VIM «Quality management of metrological support of enterprises»] // 2012 Vol. 2, pp. 412-420.
16. Leonov O.A., Shkaruba N.ZH. Metrologia i tehnologicheskie izmerenia [Metrology and technical measurements]. Moscow, RSAU-MTAA, 2015. 239 p.
17. Temasova G.N. Motodologia otsenki zatrat na kachestvo predpriatii [Methodology of an estimation of quality costs for the enterprises] // Vestnik FGOU VPO MGAU. 2007. no. 5. pp. 23-27.
18. Grikshas S.A. Tehnologia pererabotki productov uboa jivotnih [Processing technologies of killing products], Moscow, RSAU-MTAA, 2013. 316 p.
19. Shuvarikov A.S. Lisenkov A.A. Tehnologia hranenia, pererabotki i standartizatia productii jivotnovodstva [Storage technique, processing and standartisation of animal production], Moscow, RSAU-MTAA, 2008. 606 p.
20. Sharafutdinov G.S. Standartizatia, tehnologia pererabotki i hranenia produtsii jivotnovodstva [Standartization, processing and storaging of animal production], Moscow, «Lan», 2016.288 p.
21. Leonov O. A., Shkaruba N.ZH. Metodi i sredstva izmerenii elektricheskih i teplovih velichin [Methods and means of measuring electrical and thermal quantities]. M. : RSAU-MTAA, 2015. 166 p.
22. Shkaruba N.ZH. Teoreticheskaa mertrologia [Theoretical Metrology]. Moscow: RSAU-MTAA, 2016.132 p.
23. Dunchenko N.I. Voloshina E.S. Otsenka rezultativnosti sistemi menegementa kachestva na miasopererabativaushim predrpiatii [Quality management assessment at meat works] // Teoria i praftika pererabotki miasa=Theory and practice of meat processing. Moscow, 2017. Vol. 2.no. 3 pp. 21-30.
24. Leonov O.A., Tumasova G.N. Ekonomika kachestva [Quality economy]. Saarbrucken,2015. 305 p.
25. Rogov I.A. Bezopasnost prodovolstvennogo siria i pishevih productov [Safety of food raw materials and food products] // Sovremennii problem nauki i obrazovania=Modern problems of science and education, 2009. no. 1. 34 p.
26. Belkin V.G. Sovremennie tendentii v oblasti razrabotki funktsionalnih productov pitania [Present-day trends of functional products processing]// Masla i jiry=Oil and fats, 2010. no. 7-8. pp. 20-22.
27. Karpusov, V.V. Metrologia, standartizatia i sertifikatia [Metrology, standardization and certification]. Moscow. : KolosS, 2009.468 p.
28. Shkaruba N.ZH. Motrologia [Metrology]. Moscow. MGAU, 2007. 162 p.
29. Doronina N.P. Metrologia, standartizatsia i sertifikatsia [Metrology, standartization and certification]. Moscow. AgruS, 2017, 64 p.
30. Makeeva I.A. Metrologia [Metrology] Moscow, RSAU-MTAA, 2016. 124 p.
Review
For citations:
Leonov O.A., Shkaruba N.G. The elements of the HACCP system in the production boiled-smoked sausages. Food Industry: Science and Technology. 2018;11(2):44-52. (In Russ.)
Views: 229
Email this article 